Who can resist a delicious no bake cheesecake? This one is with salted caramel and ferrero rocher on top. I mean, who can resist so much goodness? I know I can’t!

No bake cheesecake with salted caramel

What you need to make this no bake cheesecake

For this no bake cheesecake recipe you need a couple of things:

  • Chocolate chip cookies (you can replace these with graham cracker crumbs or similar
  • heavy cream
  • unsalted butter
  • cream cheese
  • dulce de leche
  • dark chocolate
  • ferrero rocher chocolates

I’ll get to additions and variations later on in the post.

How to make the salted caramel cheesecake

Now the first thing you need for this no bake cheesecake is some dulce de leche. I tend to have a tin or two ready in the fridge but if not you can check here how to make dulce de leche. Also good to know that making it from scratch takes about 3 hours, so keep that in mind when you start making this cheesecake.

Line a springform pan with some parchment paper and set aside.

Ingredients for the no bake cheesecake

Add the cookies to a food processor and turn into crumbs. Melt the butter and place the crumbs in a small bowl. Add melted butter to the crumbs and – using a spoon – mix it all together. Now press the wet crumbs into the springform tin. It helps to flatten it with either a spoon or the back of tall glass. Place in the fridge until the filling is ready.

Making the cream cheese mixture

You can make the filling with a hand mixer or with a stand mixer. Now first whip the double cream with the whisk attachment until it forms stiff peaks. Add the cream cheese with some salt and mix the two well. Scrape down the sides of the bowl as needed.

You’ve softened the gelatin sheets in cold water. Now is the time to heat a couple of tablespoons of double cream and melt the gelatin in it. Let it cool down to room temperature. Add the gelatin to the cream cheese and mix well. The dulce de leche is mixed through it as well. It helps if the dulce de leche is not to stiff so either at room temperature or slightly luke warm. Don’t mix it all too well. It’s delicious to have some caramel lumps inside the no bake cheesecake. Once you’re done with mixing take the spring form out of the fridge and pour the creamy filling into the tin. If necessary smooth the top. Now place in the fridge for at least four hours to set for the best results.

As you might have noticed; there is no additional sugar added as the dulce de leche is enough to sweeten the no bake cheesecake. But if you want and you like things sweet you could add a bit of sugar too.

No bake cheesecake with ferrero rocher

Making the ganache

Once the no bake cheesecake has set, it’s time to make the chocolate ganache for the topping. For this you heat the double cream until boiling point. Add the chocolate pieces to a small bowl and pour the hot cream over it. Let it sit for a little while and than stir through so you have a smooth chocolate mixture. Add the cold butter in small cubes and let it melt through the chocolate. That will give the topping a lovely shine. 

Now starting from the center add the chocolate mixture to the top of the cheesecake and let it drip of carefully. It will solidify quickly so don’t take too long.Decorate with ferrero rocher and you’re done!

If you’re not planning on serving the cheesecake anytime soon you can cover it in plastic wrap and keep in the fridge until ready to use. It will keep for a few days without problems.

No bake cheesecake

Additions and variations

Now if you’re looking to make this no bake cheesecake a little lighter on the stomach you can swap a little bit of the cream cheese for sour cream. Totally optional, because a cheesecake is not meant to be light right? As for the cookies at the bottom you can use graham crackers or whatever else your favorite cookie is. I’ve made a crust with almost any kind of cookie. Depending on the flavor of the cheesecake of course. 

A little bit of vanilla extract is always a good idea and I love serving it with some fresh whipped cream as well. Since it’s almost Mother’s Day; this would make the perfect dessert to serve as a treat or you really don’t need any reason to make this. It’s good no matter what the occasion! 

This particular version of no bake cheesecake is pretty heavy but you can lighten it up a little by adding fresh fruit instead of the chocolate layer on top. I like fresh strawberries with any kind of creamy cake or other fresh berries will be delicious too. It’s definitely not a traditional cheesecake but you’re gonna love it!

No bake cheesecake for mothers day

What is better; a bake or no bake cheesecake?

Well that’s a question I don’t know how to answer. To be honest I love them both. If I bake a New York cheesecake it is a different experience for sure. So there is no good answer here. Choose whatever you love best. Baked cheesecake filling tends to be more dense but as mentioned this cheesecake with salted caramel is not light either. Check here for a bake version.

Why does my cheesecake not set?

Most importantly when making this recipe is that you do not overmix the ingredients or let them get too warm. If you’re really unsure you could add a little bit of gelatin to make 100% sure that it sets. I sometimes use sheet gelatin for this. One or two should be enough. You can melt it in a little bit of double cream and add it to the cream cheese mixture. Fold it through and then place the cheesecake in the fridge.

What can I replace the dulce de leche with?

If you do not like dulce de leche you can easily replace it with something like a delicious strawberry sauce. Just swirl it through the cheesecake before placing in the fridge and you’ll also have a lovely swirl on top of the cheesecake. Leave out the chocolate ganache in that case too and replace with some homemade whipped cream. I also like to add some fresh lemon juice if I do make a strawberry version.

Can I make this into mini cheesecakes?

Yes that is totally doable. You should be able to make around 4-6 mini cheesecakes with this recipe. 
Convinced you want to make this no bake cheesecake with salted caramel? Check the recipe card for the full instructions and enjoy that delicious slice of cheesecake.

No bake cheesecake

No bake cheesecake with salted caramel and chocolate

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12 personen


  • Springform pan 20 cm
  • Baking paper


  • 275 grams chocolate chip cookies
  • 50 grams unsalted butter
  • 150 ml double cream
  • 600 grams cream cheese
  • 3 sheets gelatin 4,5 gram
  • 1 can dulce de leche
  • large pinch of salt preferably Maldron flakes


  • 100 grams dark chocolate
  • 100 ml double cream
  • 20 grams cold butter
  • Ferrero Rocher

How to make the no bake cheesecake

  • Line and grease a 20 cm springform pan with baking paper. Place the gelatin sheets in a bowl with cold water.
  • Melt the butter in the pan. Place the cookies in a bag and crumble them with a rolling pin. Mix the cookie crumbs with the butter. Spread the cookies on the bottom of the pan and press down well.
  • Whip the double cream (save a few tablespoons) until soft peaks form. Beat the monchou with the salt and mix well with the whipped cream. Gently heat the remaining tablespoons of the double cream and melt the gelatin in it. Mix the gelatin through. Then mix the dulce de leche through the cream cheese mixture. It is nice not to mix it too well so you can still see some caramel lumps through it.
  • Pour everything into the springform pan. Let set in the refrigerator for two hours.
  • Break the chocolate into small pieces. Heat the cream in a saucepan until it starts to boil, remove from the heat and add the chocolate.
  • Stir well and when everything is mixed, stir in the cold butter, which will give it a fine shine. Spread the mixture over the cake from the center and let it drip off carefully. Decorate with the ferrero rocher.

Nutrition Information per portion

Calories: 397kcal | Carbohydrates: 23g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 254mg | Potassium: 177mg | Fiber: 2g | Sugar: 12g | Vitamin A: 857IU | Calcium: 62mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist