Irresistible Salted Caramel Cheesecake Recipe You’ll Love

Posted on November 8, 2025

salted caramel cheesecake - featured image

The rich, buttery salted caramel drizzled over the creamy cheesecake layers is a flavor dream come true. Imagine biting into a dessert that’s decadent, indulgent, and yet perfectly balanced with a hint of salt. This salted caramel millionaire’s cheesecake recipe has been my go-to treat for special occasions, and honestly, it’s always the star of the table. Whether you’re hosting a dinner party or just craving something extraordinary, this recipe is guaranteed to impress.

I first stumbled upon the idea of combining salted caramel and cheesecake while experimenting with layered desserts. The result? A masterpiece that blends the smoothness of cheesecake with the ultimate indulgence of millionaire’s shortbread vibes. And the best part? It’s easier than you think to make. Trust me, every bite feels like you’re treating yourself to something truly special.

Why You’ll Love This Recipe

Rich and Decadent: The layers of creamy cheesecake, buttery caramel, and crumbly biscuit base are pure heaven.
Perfectly Balanced: The salt in the caramel offsets the sweetness, making it indulgent but not overpowering.
Simple Ingredients: You don’t need fancy items; most of the ingredients are pantry staples.
Impressive Presentation: It looks like a bakery-level dessert but is homemade with love.
Customizable: You can tweak the recipe to suit your preferences, whether it’s adding a chocolate drizzle or switching up the crust.

This cheesecake isn’t just a dessert; it’s an experience. Every layer has been carefully crafted to deliver a perfect bite. The buttery biscuit base adds texture, the cheesecake is lusciously smooth, and the salted caramel ties it all together. It’s a dessert you’ll want to make for celebrations, holidays, or just because you deserve it.

What Ingredients You Will Need

This recipe uses straightforward ingredients that come together beautifully. Here’s what you’ll need:

For the Base:

200g (7 oz) digestive biscuits, crushed
100g (3.5 oz) unsalted butter, melted

For the Cheesecake Filling:

450g (16 oz) cream cheese, softened
200ml (¾ cup) heavy cream
100g (3.5 oz) caster sugar
1 tsp vanilla extract

For the Salted Caramel:

200g (7 oz) granulated sugar
100ml (⅓ cup) heavy cream
50g (2 oz) unsalted butter
½ tsp sea salt (adjust to taste)

I recommend using high-quality cream cheese and real vanilla extract for the best flavor. For the caramel, sea salt adds a perfect touch of sophistication, but feel free to adjust the saltiness to suit your taste. If you’re in a rush, a store-bought caramel sauce can be used, but homemade really takes it to the next level.

Equipment Needed

Here’s what you’ll need to make this irresistible cheesecake:

Springform pan (9-inch is ideal)
Food processor or zip-top bag and rolling pin (to crush biscuits)
Mixing bowls
Electric mixer or whisk
Small saucepan (for caramel)
Spatula
Refrigerator space for chilling

If you don’t have a springform pan, a regular cake pan will work—just line it with parchment paper to help with easy removal. For crushing biscuits, a rolling pin works wonders if you don’t have a food processor (a little DIY action never hurts!).

Detailed Preparation Method

Make the Base: Combine the crushed digestive biscuits with melted butter in a mixing bowl. Press the mixture firmly into the bottom of your springform pan to form an even layer. Chill in the fridge for 15 minutes to set.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and caster sugar until smooth. Add vanilla extract and heavy cream, then continue mixing until the filling is thick and creamy. Pour the filling over the chilled base and smooth the top with a spatula. Chill for at least 4 hours or overnight for best results.
Make the Salted Caramel: Heat the sugar in a saucepan over medium heat, stirring occasionally, until it melts and turns a golden caramel color. Remove from heat and carefully stir in the butter and heavy cream. The mixture may bubble up, so be cautious. Add the sea salt and stir until smooth. Let the caramel cool slightly before using.
Assemble the Cheesecake: Once the cheesecake is set, drizzle the cooled salted caramel over the top. Use as much or as little as you like, depending on your preference. For an extra decorative touch, sprinkle a pinch of sea salt on top.
Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy every creamy, caramel-drizzled bite!

Cooking Tips & Techniques

Room-Temperature Ingredients: Make sure the cream cheese and heavy cream are at room temperature to ensure a smooth filling.
Chill Time: Don’t rush the chilling process—overnight is ideal to let the flavors meld and the cheesecake set properly.
Caramel Troubleshooting: If your caramel seizes or gets grainy, gently reheat it and stir until smooth. Avoid stirring too aggressively while it’s melting.
Consistency: For a thicker caramel, simmer it for an extra minute or two. For a thinner drizzle, add a touch more cream.

Remember, making caramel requires patience and attention, but the payoff is worth it! If you’re new to caramel, take it slow and don’t walk away from the stove.

Variations & Adaptations

Chocolate Twist: Add a layer of melted chocolate over the biscuit base before adding the cheesecake filling. Top with chocolate shavings along with the salted caramel.
Nutty Delight: Sprinkle toasted pecans or almonds over the caramel layer for added crunch and flavor.
Dietary-Friendly: Use gluten-free biscuits for the crust and dairy-free cream cheese and cream for the filling to make this dessert suitable for special diets.

If you’re feeling adventurous, try infusing the caramel with a hint of espresso or adding orange zest to the filling for a citrusy twist. I once made a batch with a hint of bourbon in the caramel, and it was a huge hit!

Serving & Storage Suggestions

This cheesecake is best served chilled, straight out of the fridge. For presentation, slice it into clean wedges and serve on a dessert plate with a drizzle of extra salted caramel. Pair it with coffee or a glass of dessert wine for a truly indulgent experience.

To store leftovers, cover the cheesecake tightly with plastic wrap and refrigerate for up to 4 days. If you’d like to freeze it, wrap individual slices in foil and store in an airtight container for up to a month. Thaw in the fridge overnight before serving.

Nutritional Information & Benefits

While this dessert is definitely indulgent, you’ll be happy to know it’s made with real, wholesome ingredients. Here’s a rough estimate of the nutritional values per slice (based on 10 servings):

Calories: 450
Fat: 30g
Carbs: 40g
Protein: 5g

Salted caramel adds a pinch of sodium, which can balance sweetness without going overboard. If you’re watching your intake, you can opt for lighter cream cheese or reduce the caramel drizzle.

Conclusion

If you’re looking for a dessert that’s decadent, impressive, and downright irresistible, this salted caramel millionaire’s cheesecake is the answer. The perfect balance of sweet and salty, combined with a creamy filling and buttery base, makes this a recipe you’ll want to make again and again. Plus, it’s surprisingly simple to customize and adapt to your preferences.

FAQs

Can I use store-bought caramel sauce?

Absolutely! While homemade caramel adds a special touch, store-bought works as a convenient alternative.

Can I make this cheesecake gluten-free?

Yes, simply swap regular digestive biscuits for gluten-free ones to make the base suitable for a gluten-free diet.

How long does it take for the cheesecake to set?

Ideally, the cheesecake should chill for at least 4 hours, but overnight is best for a firm and creamy texture.

Can I freeze the cheesecake?

Yes, you can freeze individual slices wrapped in foil and stored in an airtight container for up to a month.

What’s the best way to cut clean slices?

Use a warm knife (dip it in hot water and wipe dry) to slice through the cheesecake cleanly.