Sometimes you just need a dessert that screams pure, unadulterated indulgence, right? We all deserve that perfect, creamy treat, especially when the weather starts shifting toward those cozy Autumn Recipes. That’s where my Thermomix Salted Caramel Cheesecake comes in. It’s shockingly easy to make thanks to my trusty machine, yet it delivers that restaurant-quality texture every single time. I developed this recipe while thinking about balance—I wanted rich, salty-sweet flavor without feeling heavy afterward. As a nutrition developer, I aim for joy in the kitchen, and this cheesecake is absolute joy poured into a glass!
Why This Thermomix Salted Caramel Cheesecake Is a Must-Make
Honestly, this recipe is a lifesaver when you want a showstopper dessert without turning on your oven! Since we’re using the Thermomix, your workload just shrinks, which is why I love it for my Thermomix Recipes Healthy collection, even if this one leans toward indulgence.
- It’s completely no-bake, making it perfect for those busy days or when you don’t want to heat up the kitchen.
- The Thermomix does all the hard work—from crushing the base to creating silk-smooth caramel and whipped cream!
- You get multiple layers of flavor and texture with minimal actual hands-on time from you.
Essential Ingredients for Your Thermomix Salted Caramel Cheesecake
When you’re using a precision tool like the Thermomix, it really pays to have all your ducks in a row before you start. Getting these ingredients prepped, especially with their specific temperatures or cuts, is half the battle won! Trust me, having everything measured out makes the process feel less like cooking and more like assembling layers of pure heaven.
For the Gingernut Base
This is where we build our foundation. Don’t skip the cinnamon; it pairs beautifully with the ginger spice!
- 150 gm gingernut cookies
- 70 gm salted butter, making sure it’s at room temperature
- ½ teaspoon ground cinnamon
For the Creamy Cheesecake Filling
The cream cheese has to be good quality here—Philadelphia is what I always grab. And hold onto your gelatin for just a minute!
- 400 gm Philadelphia Cream Cheese
- 380 gm “Nestles” Caramel Top & Fill (we use this specifically because of its set point!)
- 1 Tbs lemon juice
- 1 teaspoon gelatin
- 60 ml boiling water (reserved for dissolving the gelatin)
For the Homemade Caramel Sauce
This homemade sauce is so much better than store-bought, and the Thermomix handles the temperature perfectly so it never burns. That little bit of extra salt is crucial!
- 1 cup (215g) brown sugar
- ¾ cup (190g) cream
- 60 gm (2 oz) salted butter
- ½ teaspoon salt
For the Chantilly Cream and Garnish
For the garnish, the Twix sticks need to be cut diagonally because it just looks so much nicer when it’s layered in there!
- 300 g cream (cold, heavy whipping cream)
- 1 TBS icing sugar
- 1 teaspoon vanilla paste
- 6 Twix Sticks, cut in half on the diagonal
Step-by-Step Instructions for Thermomix Salted Caramel Cheesecake
Okay, now for the fun part—actually putting this gorgeous dessert together in the machine! Don’t feel intimidated by the multiple layers; the Thermomix keeps every single component separate and perfect. We’re basically layering heaven right here. Follow these steps closely, especially around the chilling times, and you’ll have stunning individual cheesecakes every time. This is why I love my Thermomix Recipes Dinner—it handles the precision so I can focus on the enjoyment!
Preparing the Gingernut Base Layer
First things first, that crunchy base! You’re going to load up the cookies and cinnamon. Pulse those first for 12 seconds on Speed 9. You want it almost powdery. Then, toss in the softened butter and let the machine work its magic for just one minute at 100 degrees on Speed 3 to melt it all together. Quick tip: Spoon this base loosely into your serving glasses or jars. Don’t pack it down too tightly; we want a little give!
Creating the Smooth Cheesecake Filling
This step requires a tiny bit of prep outside the main bowl. Take your gelatin and stir it into that 60 ml of boiling water until it’s totally dissolved and smooth—this is super important! Now, in the Thermomix bowl, combine the Nestle Caramel, cream cheese, lemon juice, and the dissolved gelatin mixture. Process for 10 seconds on Speed 6, then scrape down the sides and blast it for 5 seconds more on Speed 6. Pour this luscious mixture over the base layer in your glasses. Now, the hard part: you *must* refrigerate these for at least two to three hours. If you rush this, the layers will bleed together, and we worked too hard for that!
Making and Setting the Salted Caramel Layer
While the cheesecakes are chilling, let’s make that amazing sauce! Put every single caramel sauce ingredient—the brown sugar, the cream, the butter, and the salt—into a clean, dry TM bowl. Heat this up for 6 minutes at 120 degrees on Speed 3. Once it’s done, pull it immediately off the heat and let it cool down completely to room temperature. Seriously, if you pour hot caramel over your slightly soft cheesecake layer, it’s going to melt everything. Patience makes perfect caramel!
Finishing the Thermomix Salted Caramel Cheesecake with Topping
Once the caramel is completely cool and set on top of the chilled filling, it’s time for the crown! Pop the butterfly whisk into the TM bowl (make sure it’s clean and dry!). Add the cold cream, icing sugar, and vanilla paste. Whisk on Speed 3.5 while watching it like a hawk! You want soft peaks, and the second that cream starts holding its shape—STOP! Over-whipping is the enemy of Chantilly cream. Pipe a beautiful swirl on top, stick half a Twix on each, and bask in your masterpiece!
Tips for Perfect Thermomix Salted Caramel Cheesecake Results
I’ve definitely made mistakes learning the ropes of this amazing dessert! My biggest blunder, early on, was getting impatient during the chilling stages. If you pour that beautiful caramel on too soon, it just sinks into the cream cheese layer, and you end up with a murky mess instead of defined layers. Yuck! That’s why I always stress the minimum of two hours for the filling to set.
Also, when you’re whisking that Chantilly cream—please, please watch it! I once got distracted talking about my Thermomix Recipes features and came back to find hard, grainy butter instead of soft peaks. You need that delicate swirl! Stop the machine the moment the cream starts clinging nicely to the whisk; it will firm up just a touch more as it sits.
Ingredient Notes and Substitutions for Your Thermomix Recipe
The quality of ingredients really shines through in a no-bake dessert like this, especially since the Thermomix doesn’t use heat to mask anything. I know not everyone has all the specific things handy, so let’s talk about making smart swaps!
First up, the star of the show: that caramel. I specifically called for “Nestle Top & Fill” because it’s formulated perfectly for setting into a glorious, non-runny layer when chilled. If you honestly can’t find that exact tin, you have two options. Option one is sourcing another thick caramel spread designed for desserts. Option two, for my true bakers out there, is making your caramel from scratch using the sauce ingredients listed, but you must let it cool almost completely before pouring it over the filling; otherwise, that chilling time won’t matter one bit!
For the Chantilly cream, we need serious whipping power. Please ensure the cream you use is cold heavy cream or whipping cream—aim for at least 35% fat content. Anything lower and you’ll end up with liquid cream soup, and we want beautiful, stiff peaks for that garnish. Remember what I said about watching it like a hawk? That’s even more critical when you’re using different brands of cream.
Finally, feel free to swap out the gingernut cookies if you prefer! Graham crackers are a perfectly acceptable base, though they add a slightly different flavor profile. Just remember that after crushing them, the ratio of crumbs to melted butter should stay roughly the same to maintain that solid base structure.
Serving Suggestions for Thermomix Salted Caramel Cheesecake
When you make something this rich and decadent, you have to think about what comes before and what comes after, right? Since this is tagged as one of my favorite Autumn Recipes, I usually pair it with things that feel warm and comforting, but not too heavy. You don’t want to crush your guests earlier in the meal!
If I’m serving this Cheesecake after a proper meal, I tend to keep the main course light. Maybe a beautiful, vibrant Italian Recipes selection that focuses on fresh vegetables rather than super heavy sauces. Think light seafood pasta or maybe even a lovely vegetarian lasagna using fresh seasonal greens. That way, everyone has room for this spectacular finish!
For the actual pairing with the cheesecake itself, a crisp counterpoint is the best friend to salty sweet. I love serving this alongside something that cuts through the richness. For example:
- Fresh Fruit: Sliced pears or crisp, tart green apples—they provide a wonderful snap against the soft cream and sticky caramel.
- A Light Beverage: A cup of strong black coffee or a warm spiced black tea is just perfect for cutting through the fat and sugar. Those coffee pairings are classic for a reason!
- Seasonal Warmth: Since we’re in the fall vibe, a tiny drizzle of maple syrup—not too much, just a whisper—over a side of fresh raspberries is divine. It just enhances that comforting, cozy flavor profile.
This dessert is so robust, it honestly doesn’t need much else, but if you want another autumn treat nearby for nibbling, make a batch of something savory alongside it! Check out my collection of comforting soup recipes for earlier in the day—it keeps the kitchen busy with deliciousness!
Storage and Reheating for Thermomix Salted Caramel Cheesecake
Since this lovely dessert isn’t baked, storage is super straightforward, which is one of the greatest perks of a good no-bake cheesecake! You want to keep that creamy filling perfectly chilled so it holds its beautiful shape. I always recommend making these a day ahead if possible, but they will absolutely hold up well in the fridge right into the next day.
The key here is protection. Once your cheesecake layers are fully set—and I mean the caramel layer is firm to the touch—you need to cover your individual serving glasses tightly. Plastic wrap works great, but make sure the wrap doesn’t touch the piped Chantilly cream swirl directly, or you’ll smoosh your beautiful piping work! A good, snug lid on whatever container your glasses are in will shield it from any rogue fridge odors.
You can safely keep these yummy treats in the refrigerator for up to three days. Any longer than that, and you might notice the gingernut base starts absorbing a little too much moisture, and we lose that crisp crunch we worked so hard for! I’ve never personally tried to freeze them because, honestly, they never last long enough in my house.
Now, let’s talk reheating—and this is where we keep things simple! Because this is a chilled dessert relying on gelatin and cream cheese for structure, reheating is definitely not applicable. If you try to warm it up, you’ll just end up with a puddle of sweet, sloppy caramel soup, and nobody wants that disaster on their hands! The best way to serve these is always straight from the fridge when they are ice-cold. That cold temperature keeps the filling firm, the caramel slightly chewy, and the cream topping sharp and fresh. If you pull them out 10 minutes before serving, that’s usually just enough time for them to soften *barely* at the edges without losing their structure.
Frequently Asked Questions About Thermomix Salted Caramel Cheesecake
I totally get it—sometimes you need a quick confirmation before you dive into a new recipe, especially when you’re trusting your expensive machinery to do the heavy lifting! Making a beautiful dessert like this shouldn’t be stressful. Here are some of the things readers often ask me about this recipe. Remember, while this is definitely an indulgent treat, I designed it to fit into my philosophy of balance, making it easier to enjoy without guilt!
Can I make this Thermomix Salted Caramel Cheesecake ahead of time?
Oh, absolutely! In fact, I’d encourage you to do so. This is the perfect make-ahead Kitchen Recipes star! Because the cheesecake filling needs a minimum of two hours to set properly before you can even think about adding the caramel, making it the day before is ideal. You can even leave the completed, garnished cheesecakes in the fridge overnight. They taste even better the next day!”
Is this recipe suitable for other blenders like a Vitamix Recipes?
That’s a great question for those of you who might have a Vitamix Recipes machine instead! While you could certainly crush the biscuits and potentially manage the sauce in a powerful standard blender, I have to be honest: this specific recipe is optimized for the Thermomix’s functions. The Thermomix handles the precise temperature controls needed for the caramel to prevent burning, and its ability to slowly work in the gelatin without creating huge air pockets is what gives you that incredible, tight, smooth texture in the filling. You’d have to completely adjust the caramel heating time and be very careful with the whipping stage!
Since the recipe tags mention Italian Recipes, can I add Espresso?
That’s an interesting leap to Italian Recipes! While the core recipe is a classic salted caramel, adding espresso powder along with the cinnamon in the base would make this a spectacular mocha-caramel cheesecake! If you want to try it, grab about one teaspoon of instant espresso powder and add it right in with the gingernut cookies during the initial blitz. It adds an amazing deep, rich flavor that pairs perfectly with salty caramel.
Is this considered a Thermomix Recipes Healthy option?
Ha! If I’m being completely honest, this is my “treat yourself” recipe, not my everyday option for my Thermomix Recipes Healthy list! It contains sugar and fat, as any proper cheesecake should. However, what makes it *balanced* is the fact that it’s portion-controlled in glasses and uses real, high-quality ingredients, avoiding artificial flavors. It’s about enjoying every bite mindfully, rather than completely cutting out those decadent moments!
About the Author: Olivia Bennett and Kitchen Recipes
I know sometimes when you’re looking at a dessert, especially one that seems this rich, you wonder who dreamed it up! I’m Olivia Bennett, and I’m the Healthy Living Recipe Developer here at Sena Recipes. My passion is taking foods people think are “too decadent” or “too complicated” and showing you how they can fit beautifully into a balanced life.
My background is heavily focused on nutrition, but trust me, that doesn’t mean I believe in boring food! I am all about vibrant, nourishing dishes that taste absolutely incredible. When I created this Thermomix Salted Caramel Cheesecake, my goal was to prove that you could use incredible tools like your Thermomix to achieve that luxurious taste without the usual stress or a heavy aftermath. It’s about finding that sweet spot—that wonderful intersection between flavor, comfort, and feeling genuinely good about what you’ve served your family.
You’ll see that theme pop up in all my Kitchen Recipes—I want food that connects you to the season (like how this feels perfect for Autumn Recipes!) and connects you to each other. I hope you feel that warmth when you try this recipe today. Happy cooking!
Print
Thermomix Salted Caramel Cheesecake
- Total Time: 247 min
- Yield: Multiple servings
- Diet: Vegetarian
Description
Make a creamy, indulgent salted caramel cheesecake using your Thermomix. This recipe features a gingernut base, smooth filling, homemade caramel sauce, and Chantilly cream.
Ingredients
- 150 gm gingernut cookies
- 70 gm salted butter room temperature
- ½ teaspoon ground cinnamon
- 400 gm Philadelphia Cream Cheese
- 380 gm “Nestles” Caramel Top & Fill
- 1 Tbs lemon juice
- 1 teaspoon gelatin
- 60 ml boiling water
- 1 cup 215g brown sugar
- ¾ cup 190g cream
- 60 gm 2 oz salted butter
- ½ teaspoon salt
- 300 g cream
- 1 TBS icing sugar
- 1 teaspoon vanilla paste
- 6 Twix Sticks cut in half on the diagonal
Instructions
- Place the gingernut cookies and cinnamon into the Thermomix (TM). Blitz 12 sec/Speed 9.
- Add the butter. Melt 1 min/100 degrees/Speed 3.
- Spoon the base loosely into your serving glasses.
- Combine the hot water and gelatin in a small glass. Stir until smooth.
- Place the Nestle Caramel “Top & Fill”, cream cheese, lemon juice, and gelatin mixture into the TM. Process 10 sec/Speed 6.
- Scrape down the bowl and repeat: 5 sec/Speed 6.
- Pour the filling into the serving glasses to form the second layer.
- Refrigerate the cheesecakes for at least 2 to 3 hours before adding the cooled caramel sauce.
- For the caramel sauce, place all sauce ingredients into a clean TM Bowl.
- Heat 6 min/120/ Speed 3.
- Remove the caramel from the heat. Allow the caramel to come to room temperature.
- Pour a thin layer of caramel over the cheesecakes.
- Refrigerate and allow the caramel to set completely.
- Add the butterfly whisk to the TM bowl.
- Add the Chantilly cream ingredients to the TM bowl. Whisk while watching on speed 3.5. Stop when the cream holds peaks; avoid over-whisking.
- Add the cream to a piping bag.
- Pipe a swirl on the set caramel layer.
- Place half a Twix bar in the cheesecake for garnish.
Notes
- For the biscuit base, you combine the cookies and cinnamon first before adding the butter.
- Refrigerate the cheesecakes for a minimum of 2-3 hours before topping with caramel.
- Watch the Chantilly cream closely when whisking to prevent over-whipping.
- Prep Time: 30 min
- Cook Time: 17 min
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 60g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Thermomix Salted Caramel Cheesecake, gingernut base, no-bake cheesecake, caramel sauce, Thermomix dessert, Autumn Recipes, Italian Recipes