My Gluten Free Salted Caramel and Popcorn Cheesecake Recipe (No-Bake) (2024)

You absolutely need to try my gluten free salted caramel and popcorn cheesecake recipe! It’s 100% no-bake and even makes the cutest mini cheesecakes too…

Cheesecakes are such a great treat to make at home because well… they’re so easy to make and sooooo good to eat! So here’s mygluten free salted caramel and popcorn cheesecake recipe…

So first of all – do you want to make one big cheesecake or four mini ones like mine?

It is literally all the same quantities and everything, but you make them in these cool Jamie Oliver mini-springform cake tins.

Otherwise a regular 8″/20cm loose-bottom or springform cake tin will work just fine!

I decided to make four mini cheesecakes because they’re just so cute and perfect for parties (those links above are affiliate links btw!)

Yep, I’m back with another real dairy cheesecake recipe (I’m still working on the dairy free one – I promise!) and this one is also very highly requested!

But don’t let the pics fool you – this is soooo easy to make and because it’s a no-bake cheesecake, all you need is a little patience to allow it to set.

(I guess you need a fridge too!)

The only hard part about this is giving it enough time to set without eating it first – diffuclty: very hard!

In terms of decorating, I placed a few bits of toffee popcorn and pieces of fudge in the middle of each cheesecake. Then I piped salted caramel in a criss-cross pattern on each one.

But you really can decorate them however you like!

If you’re not into all the fancy decorating lark, I’d recommend just a big blob of your salted caramel on top – then a few bits of popcorn dropped into it. Sorted!

I guess I should probably get to mygluten free salted caramel and popcorn cheesecake recipe…

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!

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5 from 1 vote

Ingredients

For the biscuit base

320 g gluten free digestive biscuits
150 g hard margarine / butter

For the cheesecake

500 g cream cheese (I used Philadelphia for this one)
100 g icing sugar
1/2 tsp vanilla extract
170 g caramel (you could make your own but I just used the Carnation caramel in a tin)
300 ml double cream
2 tsp salt (use a high quality salt, I always use Maldon Sea Salt)

For the topping (optional)

extra caramel
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.

Thanks for reading how to make my gluten free salted caramel and popcorn cheesecake recipe!If you make it, I’d love to see how it turned out. So absolutely make sure that you send me a pic using my social media links below…

Any questions about the recipe? Please do let me know by leaving a comment below or on Facebook / Twitter / Instagram!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!