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Slice of cheesecake with salted caramel drizzle on plate
2Total Time
1Prep Time
1Bake Time

Salted Honey Caramel Cheesecake

  • Vegetarian

About the bake

This salted honey caramel cheesecake is such a delicous treat. It's a no-bake recipe which means you get great results every time you make this. We're sure this will become a firm family favourite for you. 

2Total Time
1Prep Time
1Bake Time


  1. Step 1:

    Put a square of non-stick baking parchment on top the base of a 20cm round springform tin with a loose base, before clipping the side on so the paper is trapped and overhangs slightly. Pre-heat the oven to 180°C / 160°C (fan) / gas 4.

  2. Step 2:

    For the crumb base, blitz the biscuits down into fine crumbs, melt the butter and combine with the biscuit crumbs and the honey. Press the crumb into the bottom of the prepared tin and bake for 10 minutes before allowing to cool whilst the filling is prepared. Increase the oven temperature to 220°C/ 200°C fan/ gas 7.

  3. Step 3:

    For the filling beat the soft cheese on a low speed until loosened and creamy. Add in the caster sugar, honey, flour, a pinch of salt and vanilla bean paste. Scrape down the sides of the bowl well to ensure the ingredients are combined. Break 3 of the eggs into a jug, along with the yolk of the remaining egg. Add into the mix one egg at a time, mixing well after each addition but taking care not to overbeat. Stir the soured cream to loosen before adding the final ingredient. Continue to mix on a low speed to ensure all ingredients are well combined.

  4. Step 4:

    Brush the sides of the tin with melted butter and pour in the filling. Tap gently on the worktop to smooth the top of the mixture and place in the oven, sitting on top of a baking sheet. Bake for 10 minutes before reducing the temperature to 110°C / 90°C / gas ¼ and baking for a further 40 minutes, once done the cheesecake should still have a uniform wobble. Turn the oven out and leave the door slightly ajar as the cheesecake cools. Once cool leave in the fridge overnight or at least 8 hours.  

  5. Step 5:

    To make the caramel melt the butter and honey together in a small saucepan. Increase the heat and allow to simmer gently for 10 minutes, stirring occasionally. Add in the cream and heat again until it just comes to the boil. Remove from the heat, add in the salt, stir well and leave to cool.

  6. Step 6:

    To serve remove the cheesecake from the tin, pour over half of the caramel, arrange the desired toppings and then either pour over the remaining caramel or keep as a pouring sauce to serve.


  • For the Crumb Base

    • 90g Butter
    • 180g Digestive biscuits
    • 1 tbsp Honey
  • For the Cheesecake

    • 760g Full fat cream cheese (drained of any liquid)
    • 170g Billington's Unrefined Golden Caster Sugar
    • 40g Honey
    • 2.5 tbsp Allinson's plain white flour
    • 2 tbsp Nielsen-Massey Vanilla Bean Paste
    • 4 Eggs (medium)
    • 150ml Sour cream
  • For the Salted Caramel Sauce

    • 50g Butter
    • 160g Honey
    • 300ml Double cream
    • 0.5 tsp Fine sea salt
  • For the Topping

    • 14g Toffee popcorn
    • 22g Salted pretzels
    • 50g Fudge pieces


  • 20cm round springform tin

Nutritional Information

per 160g
  • 690cal Energy
  • 49g Fat
  • 29g of which Saturates
  • 46g Carbohydrates
  • 37g of which Sugars
  • 9.9g Protein
  • 1.2g Salt

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