This caramel cheesecake is pure indulgence—crispy biscuit base, silky cheesecake filling, and a luscious caramel layer that can be soft and gooey.
Sweet but not heavy, it’s refreshing after chilling, almost like a caramel ice cream cake.
Why you’ll love this recipe
- Buttery biscuit base that’s crisp yet not too hard
- Silky smooth cheesecake filling with no graininess
- Gooey caramel topping that balances sweetness with a hint of roasted flavor
- Chilled texture feels like ice cream, perfect for summer
- Simple four-step method: base, cheesecake filling, caramel, assemble & chill
Ingredients (6-inch springform pan, 2–4 servings)
Biscuit Base
- 90 g caramel or digestive biscuits (finely crushed)
- 40 g unsalted butter (melted)
Tip: You can use Oreos with the cream removed as a substitute.
Cheesecake Filling
- 240 g cream cheese (softened to room temperature)
- 25 g granulated sugar
- 200 g heavy cream
- 50 g caramel sauce
- 50 g hot milk
- 10 g gelatin sheets (softened in cold water)
Caramel Topping
- Extra caramel sauce (warmed until pourable)
Instructions
1. Make the biscuit base
Crush biscuits into fine crumbs using a rolling pin or food processor (avoid large chunks).
Melt the butter gently (double boiler or microwave for 30 seconds). Mix with biscuit crumbs until they clump when pressed.
Press firmly into the bottom of a 6-inch springform pan. Make sure the edges are tight and even. Chill in the fridge for 30 minutes to set.
2. Prepare the cheesecake filling
Soften cream cheese at room temperature for 1–2 hours. Beat with sugar on low speed until smooth and creamy. Tip: If lumps remain, strain through a sieve for an ultra-smooth texture.
Add heavy cream and caramel sauce. Mix until fully combined.
Stir softened gelatin into hot milk until dissolved, then mix into the cheesecake batter.
Pour into the chilled crust. Smooth the top, then refrigerate for at least 3 hours until set.
3. Add the caramel topping
Warm caramel sauce until fluid.
Pour over the chilled cheesecake.
Return to the fridge until the caramel layer sets.
4. Serve
Slice and enjoy with a caramel latte for the ultimate pairing
Tips & Notes
Texture: The crust is crisp, the filling silky like pudding, and the caramel topping slightly gooey. After chilling, it thickens, so if you prefer runnier caramel, reduce the chilling time slightly.
Cheese must be softened: Cold cream cheese creates lumps. If short on time, cut into cubes and soften over warm water (below 50°C).
Chill fully: Minimum 4 hours or overnight for best structure and flavor. Too little chilling will make the cheesecake unstable.
Storage: Store airtight in the fridge for up to 3 days. For longer storage, freeze slices in containers for up to 1 week. Thaw in the fridge before serving (avoid room temperature thawing to prevent weeping).
✨ This cheesecake is creamy, light, and full of caramel flavor. Once chilled, it truly tastes like a caramel cheesecake ice cream cake—perfect for any caramel lover!
