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Salted Caramel Cheesecake

It's time to indulge in this light, yet rich! This @laurenloves2talk recipe makes the perfect weekend treat or afternoon pick-me-up!
4 hours 35 minutes
Serves 10


  • 200g digestive biscuits
  • 75g unsalted butter
  • 750g mascarpone
  • 2 tsp vanilla extract
  • Joe & Seph’s Salted Caramel Sauce
  • Joe & Seph’s Salted Caramel Popcorn


  1. Crush biscuits

    Place the digestive biscuits into a sealable sandwich bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin into fine crumbs.

  2. Add melted butter, put base into tin

    Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the fridge while you make the topping.

  3. Mix vanilla and mascarpone

    Fold the vanilla extract into the mascarpone.

  4. Add on top of biscuit base, refrigerate

    Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.

  5. Top with sauce and popcorn, serve

    When ready to serve, sprinkle Joe & Seph's Salted Caramel Popcorn on top and drizzle with Joe & Seph's Salted Caramel Sauce. Release the catch of the springform tin carefully, then slice and serve chilled.


Chloe Stubbings
This came out amazing and went down a treat with everyone at Christmas!!
Delicious! My friends loved this with a drop of cream!
Christina Edwards
Mmmmm this was delightful to make!
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