No-bake caramel butter salted cheesecake recipe

Base: Blend the cookies and add the melted butter. Mix well and line a 20 cm ring placed in a dish with a sheet of parchment paper. Press down firmly and refrigerate.

Salted caramel: Heat the sugar in a saucepan without stirring until it caramelizes. In another saucepan, heat the cream and pour it (off the heat) over the caramel. Return to heat while mixing vigorously with a wooden spoon. Add the butter and sea salt (to your liking). Allow to cool.

Cheesecake: Soak the gelatin in cold water. Take 3 or 4 tablespoons of liquid cream, heat it up, and dissolve the drained gelatin in it (off the heat). Whip the liquid cream until it forms soft peaks and stabilize it by adding powdered sugar.

In a mixing bowl, soften the cream cheese with a fork, add the salted caramel (save some for decoration). Then add the whipped cream. Mix well.

Cover the base of the shortbread cookies with 3/4 of the mixture. Put the rest in a piping bag and decorate the top. Do the same with the reserved caramel.

To finish, refrigerate for at least 4 hours or overnight.