My Gluten Free Salted Caramel and Popcorn Cheesecake Recipe (No-Bake)
Say hello to my gluten free salted caramel and popcorn cheesecake recipe! I've made 4 mini ones, but this recipe can make 1 big one too!
Course Dessert
Servings 0
Ingredients
For the biscuit base
320ggluten free digestive biscuits
150ghard margarine / butter
For the cheesecake
500gcream cheese(I used Philadelphia for this one)
100gicing sugar
1/2tspvanilla extract
170gcaramel(you could make your own but I just used the Carnation caramel in a tin)
300mldouble cream
2tspsalt(use a high quality salt, I always use Maldon Sea Salt)
For the topping (optional)
extracaramel
fudge pieces
toffee popcorn(always ensure it's gluten free)
Instructions
Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
Melt your margarine or butter - I do this in the microwave
Pour your melted margarine/butter into your crushed biscuits and mix together.
Press your biscuit mixture into the tins (4 small or 1 big tin) you are going to be making your cheesecake(s) in. Press it down nice and firmly.
Place them in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
Spoon in 130g of your caramel and sea salt and mix again until smooth.
Add in the double cream and keep mixing until it firms up. (I had the KitchenAid on a medium setting for about 3 minutes for this - try not to mix too quickly... don't let it split! Remember all mixers and whisks vary!)
Once you have mixed it fully start to spoon your mixture over your biscuit base(s). As you spoon it in add random dots of caramel (the remaining amount) This will mean you might get a few secret swirls of caramel in your cheesecake! Keep spooning the mixture on, spreading as evenly as possible.
Place in the fridge to chill overnight.
When you are ready to serve you can add some fudge pieces and toffee popcorn to the centre. Then pipe or drizzle some extra caramel over the top in a criss cross formation.
Keep refrigerated until serving and if you have leftovers. Enjoy!
Notes
I use a 20cm loose bottom deep tin, but you could also use a springform tin.