Salted Caramel Popcorn Cheesecake
This indulgent no-bake cheesecake combines the creamy richness of Philadelphia cream cheese with the sweet-salty delight of salted caramel and a playful touch of caramel popcorn. It’s a simple, accessible recipe that requires very little equipment—just a cake ring and some acetate (rhodoïd). Let it chill for a few hours, and you’ll have a stunning dessert that’s perfect for special occasions or cravings alike.
Ingredients
Reconstructed Biscuit Base
- 250 g digestive biscuits like McVitie’s or speculoos
- 80 g melted butter
Cheesecake Filling
- 500 g Philadelphia cream cheese
- 200 g heavy cream 35% fat
- 1 tube salted caramel Régilait, cold
- 3 tablespoons icing sugar
Decoration & Finishing
- 1 tube salted caramel Régilait
- Caramel popcorn
Equipment
- 20 cm entremets ring
- Acetate rhodoïd
- Stand mixer or hand mixer
Instructions
Biscuit Base
- Place a 20 cm entremets ring on a serving plate and line the inner edge with acetate.
- Crush the biscuits into a fine powder using a food processor.
- Mix in the melted butter until well combined.
- Press the mixture firmly into the base of the ring using the back of a spoon to flatten evenly.
- Place in the freezer while preparing the cheesecake layer.
Cheesecake Filling
- In the bowl of a stand mixer, beat the Philadelphia cream cheese and heavy cream for 3 minutes until smooth and slightly thickened.
- Add half of the salted caramel tube and the icing sugar, then mix for 1 more minute.
- Pour the filling over the chilled biscuit base and smooth the surface with a spatula.
- Freeze for several hours to allow easy unmolding.
Finishing Touches
- Warm the remaining salted caramel tube in the microwave for 45 seconds.
- Remove the cheesecake from the freezer and gently take off the ring and acetate strip.
- Pour the warm caramel over the top of the cheesecake and spread it out to gently cascade over the edges.
- Let the cheesecake rest in the fridge for at least 1 hour before serving.
- Just before serving, decorate the top with caramel popcorn.
- Enjoy this creamy, crunchy, salty-sweet delight!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.