In our experience, the best desserts are often the simplest ones.
Not because they use more ingredients. But because clarity removes guesswork.
When a recipe is clear and uncomplicated, everything shifts. Instead of overthinking flavours or adding unnecessary extras, you can focus on what really matters: balance, texture and taste.
This salted caramel cheesecake is proof of that.
Just a handful of ingredients. No baking. No complicated steps. But when they come together properly, the result feels far more impressive than the effort involved.
The Ingredients
3 Digestive biscuits
20g unsalted butter
200g cream cheese
2 tablespoons icing sugar
40g salted caramel sauce (20g for the cheesecake, 20g for the topping)
Sprinkles and flaked sea salt, to finish
That’s it.
Each ingredient has a job. The biscuits bring crunch. The butter binds. The cream cheese gives richness. The caramel adds depth. The sea salt sharpens everything.
When the structure is clear, you do not need more.
The Method
Place the digestive biscuits in a bag and crush with a rolling pin until fine.
Melt the butter and mix it into the crushed biscuits until fully combined. Split the mixture evenly between two ramekins and press firmly into the base.
In a bowl, mix the cream cheese with the icing sugar until smooth. Stir in 20g of the salted caramel sauce.
Spoon the cheesecake mixture evenly over the biscuit bases and smooth the tops.
Chill in the fridge for at least 30 minutes. They can easily be made a day in advance.
To serve, drizzle over the remaining salted caramel sauce and finish with sprinkles and a pinch of flaked sea salt.
Why It Works
It is quick.
It is indulgent.
It looks thoughtful.
And it proves that you do not need a long ingredient list to create something memorable. You just need the right structure from the start.
Perfect for a last-minute dessert, a dinner party treat, or when you want something sweet without turning the oven on.
