A rich and creamy no-bake cheesecake featuring a crunchy pretzel and digestive biscuit base. It is filled with a smooth salted caramel cream cheese mixture, then chilled until firm. This American-style dessert is topped with caramel, toffee popcorn, and pretzels.
For the base, crush digestive biscuits and pretzels together in a food processor until fine crumbs form. Melt the butter. Combine the crushed biscuit and pretzel mixture with the melted butter. Mix thoroughly. Press this mixture firmly and evenly into the bottom of an 8-inch (20cm) deep springform tin. Place the tin in the refrigerator to chill while you prepare the filling.2) For the filling, in a large bowl, use an electric mixer with a whisk attachment. Whisk together the cream cheese, vanilla extract, and icing sugar until smooth. Add the caramel to the mixture. Continue to whisk until the filling is completely smooth and free of lumps. This step may take 2-3 minutes at a medium mixing speed.3) Pour in the double cream and add the sea salt flakes to the cream cheese mixture. Continue whisking on a medium speed for 3-5 minutes. Whisk until the mixture becomes very thick and holds its shape, resembling a thick mousse or soft meringue. Ensure it is thick enough to set properly, but do not over-whisk too quickly, as this can cause the mixture to split. Spread the prepared filling evenly over the chilled biscuit base in the springform tin. Return the cheesecake to the refrigerator and chill overnight (for at least 8 hours) to allow it to set completely.4) Once set, carefully remove the cheesecake from the springform tin. Drizzle caramel sauce generously over the top of the cheesecake. Decorate with toffee popcorn and additional pretzels as desired. Serve chilled.