Even if you don’t have an oven, you can still create baking wonders! Proof of it with today’s recipe: a no-bake pecan and salted butter caramel cheesecake. You’ll see, it’s pure madness for the palate…
Speculoos + caramel + pecans = the best combo in an ultra-creamy cheesecake
Impossible to resist such indulgence! Today, we’re showing you how to make a no-bake cheesecake. We start with a very crispy biscuit base made from speculoos. For the cheesecake filling, it’s really very simple! Cream cheese, heavy cream, powdered sugar, and a little vanilla to flavor everything. But the real treat of this no-bake cake is without a doubt the surprise center of salted butter caramel and pecans!
Hidden inside the cheesecake AND generously drizzled on top, this gourmet surprise will melt the taste buds of your guests… We still recommend making the homemade salted butter caramel (we give you the recipe at the end of this article) but for more simplicity and speed, you can buy it ready-made. This quick cheesecake is going to become your favorite no-bake dessert! Accessible to all levels of baking, this recipe is one to remake again and again to impress everyone at the end of the meal.
To make this recipe, follow the steps below :
NO-BAKE CHEESECAKE RECIPE WITH CARAMEL AND PECANS 🍰
Serves: 6
Ingredients :
For the base :
– 200 g speculoos biscuits
– 80 g melted butter
For the cheesecake filling :
– 500 g cream cheese
– 100 g powdered sugar
– 300 ml very cold heavy cream
– 1 tsp vanilla extract
For the topping :
– 150 g pecans
– 200 g salted caramel
Preparation :
1. Crush the speculoos biscuits into crumbs and mix them with the melted butter. Line the bottom of the mold with this mixture, pressing firmly, and set aside.
2. Soften the cream cheese with the powdered sugar and vanilla extract.
3. Whip the heavy cream to stiff peaks and gently fold it into the cream cheese.
4. Roughly chop the pecans and mix them with the salted caramel.
5. Pour half of the cheesecake filling over the biscuit base, then spread a thin layer of pecan caramel.
6. Cover with the remaining cheesecake filling and smooth the surface with a spatula. Chill to set.
7. Before serving, generously drizzle with the remaining pecan caramel. Unmold and serve!
Salted caramel: easy and quick homemade recipe
If you usually buy salted butter caramel, know that it’s actually very easy to make it yourself. And the result is so indulgent and creamy! Start by melting 80 g of granulated sugar in a saucepan over low heat without stirring. Once melted, add another 80 g of sugar and let caramelize slowly without stirring. Then incorporate 80 g of cold salted butter, cut into pieces, and stir to melt.
In another saucepan, heat 200 g of heavy cream (35% fat). When it comes to a boil, pour it all at once into the caramel, being careful about splatters! Whisk vigorously for about 5 minutes, then remove from heat. Finally, add a generous pinch of fleur de sel, mix once more, then transfer to a small jar. Let cool before refrigerating your salted caramel. It’s simply delicious!
This homemade salted caramel keeps for several days in the fridge and you can use it in our no-bake pecan cheesecake or spread it on pancakes. You won’t be able to live without it!
