Comments on: Salted Caramel No-Bake Cheesecake https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/ Baking up a delicious life. Thu, 25 May 2023 16:21:46 +0000 hourly 1 By: Becky https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-251467 Thu, 25 May 2023 16:21:46 +0000 http://www.the-baker-chick.com/?p=7479#comment-251467 Hi there! I only have a 9″ spring form pan, so do you have measurements for that size?

]]> By: Cassie https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193340 Sun, 21 May 2017 01:22:20 +0000 http://www.the-baker-chick.com/?p=7479#comment-193340 This was an amazing recipe, my Boyfriend and guests raved over it! The only problem I encountered was that the crust did not hold together during serving, it crumbled away.

]]> By: Sue https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193245 Fri, 03 Mar 2017 02:07:42 +0000 http://www.the-baker-chick.com/?p=7479#comment-193245 I noticed u did not use any gelatin in yr cheesecake like most no-bake recipes call for. So how does the cake solidify? Just wondering before i start making it.

]]> By: Odette https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193228 Sat, 18 Feb 2017 02:41:28 +0000 http://www.the-baker-chick.com/?p=7479#comment-193228 In reply to Audra.

Hi there,

Since I’m not a quitter lol I’m making it right now with regular full fat cream cheese and I’ll let you know:-)) btw, your salted caramel is heaven!!

]]> By: Odette https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193227 Sat, 18 Feb 2017 02:38:51 +0000 http://www.the-baker-chick.com/?p=7479#comment-193227 In reply to Erin @ The Spiffy Cookie.

Twice I’ve made that caramel minus the cheesecake just to spread on toasts or better yet, toasted raisin bread or pancakes and OMG it’s heaven and SO easy to make. But be careful not to burn your caramel, meaning don’t overheat it while the sugar melts. It happened to me but was still so good!! No more jar stuff for me! Enjoy!

]]> By: Audra https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193211 Thu, 09 Feb 2017 01:49:43 +0000 http://www.the-baker-chick.com/?p=7479#comment-193211 In reply to Odette.

Did you say you are using lowfat cream cheese? You definitely don’t want to do that for this recipe. You need full fat cream cheese for sure. Is your cheesecake batter pretty solid and thick when you spread it into the pan? Mine was very solid- so swirling the caramel in didn’t change the consistency. Hopefully that helps!

]]> By: Odette https://www.thebakerchick.com/salted-caramel-no-bake-cheesecake/#comment-193210 Thu, 09 Feb 2017 01:31:43 +0000 http://www.the-baker-chick.com/?p=7479#comment-193210 Tried the cake one more time and had all the ingredients right for both caramel and cake.

However, since I have a 10″ spring form pan, I doubled the recipe but like the first time, as soon as I pore the caramel over (altough cooled dowm) it separates the cheese and it gets watery and honestly it’s a bit disgusting. So top half glides from bottom half (??) And when I decorate the top of the cake with remaining caramel, it does the same: it separates the cheese and gets all watery. Why is that? I use low fat cheese cream or is it the lemon? Can’t be the caramel cause I decorated the cake with it the next day and as soon as I pored it over, the design I created melted off and the cheese separated. Thank god I did it the cake for me and not while having guest. Help!!

]]>