The Salted Caramel Thins are also great for a delicious twist on cheesecake base. The recipe below for Salted Caramel Cookie Cheesecake is so quick and easy to make and looks and tastes amazing – meaning that you can wow the family, or dinner guests, with minimum effort from you. Ideal. You can make the cheesecake with just a few items that can easily be found in supermarkets. There is no baking and very little preparation. You just need to make sure that you have enough time to chill them overnight. Other than that, they could not be easier. You can find the recipe below.
  • 540 g Cream Cheese
  • 90 g Icing Sugar
  • 255 ml Double Cream
  • 1 Pack Maryland Salted Caramel Thins – Extra may be needed for decoration
  • 50 g Butter (Melted)
  • 1 bottle Caramel Sauce – You could make your own if feeling brave.

  • Cheesecake tin/tins
  • Blender or Plastic bags and a rolling pin

  1. Crush the cookies in blender or with a rolling pin in s sealed back.
  2. Mix with in the melted butter and stir until well-mixed.
  3. Put into tins. You could use one large cheesecake tin or individual moulds as I have. As this is a no-bake recipe you do not need to be too precise with the thickness of the cookie layer or the cheese layer.
  4. Set the cookie and butter base in the fridge for 1 hour.
  5. Next, whip the cream to form stiff peaks (good and thick). Mix in the icing sugar. Carefully fold in cream cheese. Divide between moulds. I put in half the mixture and then added a caramel sauce layer before adding the rest of the cheesecake mix on top.
  6. Chill in the fridge overnight.
  7. Decorate with more caramel sauce and crumbled cookies.


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