The best part about this Oreo and Salted Caramel Sauce Cheesecake Slice is that it’s a no-bake cheesecake. Meaning, it’s just so easy to make!
Oreo and Salted Caramel Sauce Cheesecake Slice
There are many kinds of cheesecake recipes. One of the main differences is either being a baked cheesecake or a no-bake. Both are seriously good to eat, but we prefer the no-bake variety when it comes to making them.
Cheesecake lovers will be head over heels for this one. There are so many layers of flavor to something so easy to make.
You get a combination of sweet and salty thanks to the addition of the salted caramel topping. Having the Oreo cookie biscuit base gives it a nice bit of extra flavor.
What you will need to make Oreo and Salted Caramel Sauce Cheesecake Slice
- Oreo cookies: We used plain Oreo cookies for this recipe, but you could use different flavors or brands. It’s really up to you!
- Heavy cream: Make sure you get yourself a fresh tub of heavy cream or thickened cream. Heavy cream is best for this recipe for its silky texture. Please don’t use pouring cream for this recipe, as it won’t set properly!
- Unsweetened shredded coconut: Try to find finely shredded coconut; if you can only buy the thicker kind, it’s ok to use it still. You could use the sweetened coconut, but having the Oreos in the base might also be a bit of a sugar overload.
- Salted caramel sauce: Choose one that is a little thicker; you don’t want it so runny that you can’t form a pattern. For Australians – Maggie Beer Salted Brandy Caramel Sauce is ideal.
- Cream cheese: Use good quality cream cheese such as Philadelphia Original Cream Cheese. Bring it out of the fridge before making the recipe so it can soften.
- Vanilla extract: There is no need for vanilla beans or paste; vanilla extract will work fine. If you can, stay away from essence, as most don’t taste as good.
- Superfine sugar: Caster/castor sugar is a fine sugar mixed through the base. You can replace this with Splenda 1:1 if you choose to.
- Unsalted butter: Use good quality butter, as the flavor of the butter comes through in the base.
- Granulated sugar: This is for the cheesecake topping. You can also substitute Splenda for this if you wish.
How to make Oreo and Salted Caramel Sauce Cheesecake Slice
Even if you decide to replace both the superfine and granulated sugar with Splenda, the process remains the same.
- Base ingredients: Add the ingredients for the base into a mixing bowl.
- Base mixture: Combine the ingredients for the base until the ingredients have been mixed evenly.
- Press the base: Press the base mixture evenly and firmly into the baking tin. Then into the freezer for 15mins.
- Cheesecake mixture: Combine the cream cheese, vanilla, and sugar well. Next, add in the heavy cream until thick and silky.
- Dollop the filling: Place the filling onto the base.
- Even out the filling Evenly spread the filling over the base using an offset spatula.
- Add salted caramel: Pour the salted caramel sauce evenly across the cheesecake; this will make it easier to form the pattern.
- Pattern time: Form the pattern using a toothpick by pulling it evenly in one direction from bottom to top and top to bottom. Remember, mistakes happen!
Want more great recipes?
Why not make more of our great recipes this weekend? How about a three-course meal?
- Start with: Why not start your feast with our Homemade Mozzarella Sticks?
- Main course: followed by a hearty Crustless Quiche.
- Dessert: You guessed it, top off your night with this Oreo and Salted Caramel Sauce Cheesecake Slice!
Oreo and Salted Caramel Sauce Cheesecake Slice
No bake cheesecake with an Oreo base and salted caramel sauce
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Servings: 12 squares
Equipment
- 1 Electric mixer
Ingredients
- 4.7 oz Oreo cookies
- 2 oz superfine sugar or, sugar substitute
- 1.4 oz Unsweetened shredded coconut finely shredded
- 1 stick unsalted butter melted
- 8.8 oz cream cheese softened
- 5 oz granulated sugar or, sugar substitute
- 1 tsp vanilla extract
- 6 oz salted caramel sauce
- 8.4 fl oz heavy cream
Instructions
- Line 7” x 11” (17.5 x 27.5cm) baking tray with parchment paper with some over hanging to help with removal later or use glass tray without lining so that you can cut the slices in the tray without fear of scratches.
- Crush the Oreos finely (no need to separate the cream filling) then add into a large mixing bowl along with the superfine sugar, fine shredded coconut and melted butter, mix well until it’s moist and crumbly in texture.
- Pour the no bake cheesecake base mixture into the lined tray, pack and press the base mixture firmly into the tray using back of drinking glass or measuring cup.
- Freeze for 15 minutes.
- While the base is in the freezer, make the cream cheese mixture by adding sugar, vanilla extract and cream cheese into a large mixing bowl, beat them together using an electric mixer until sugar is dissolved, all smooth and everything is well combined. Scrape down sides of the bowl as needed.
- Add heavy cream and beat for a minute. Have a taste at this point to ensure that you’re happy with the taste as more sugar can be added. Continue to mix well for another minute until stiff peaks are formed.
- Take the base out of the freezer, smear the filling mixture on top evenly.
- Carefully spoon the salted caramel sauce on top of the cream cheese filling in lines as evenly as possible. Use a toothpick to draw straight lines through the salted caramel sauce back and forth to make a chevron pattern.
- Chill for at least 2 hours in refrigerator or until before serving or overnight for firmer texture overall.
Nutrition
Serving: 1serve | Calories: 380kcal | Carbohydrates: 35g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 165mg | Potassium: 104mg | Fiber: 1g | Sugar: 31g | Vitamin A: 834IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 2mg
