Salted Butter Caramel Cheesecake on Chocolate Biscuit

Salted butter caramel cheesecake - Lilie Bakery

Ce Salted butter caramel cheesecake on chocolate biscuit is a true concentrate of gluttony… You will love its extremely melting texture, its generous caramel coulis, and its chocolate biscuit…

You will hardly be able to stop at just one part, I am warning you! It is typically the kind of gourmet dessert that we love to savor ...

How to make this salted butter caramel cheesecake?

To make the cheesecake part, I opted for a ricotta-philadelphia mix. I really love this taste combination. I also added a touch of vanilla, because I love it! The texture of the cheesecake is very melting, as I like.

For the base of salted butter caramel cheesecake, I used chocolate shortbread cookies that I mixed. The chocolate-caramel alliance is no longer to be proven, is it?

Salted butter caramel cheesecake with coulis - Lilie Bakery

And the sauce salted butter caramel, we are talking about it ? You can pour it directly on the cheesecake so that it flows delicately when serving. But since we are all gourmets, you will not hesitate to serve a little more on each plate!

Other cheesecake recipes to try

If you like cheesecakes I'm sure you will like this too Chocolate coconut cheesecakeThis No-bake strawberry speculoos cheesecakeThis No-Bake Lemon-Strawberry Cheesecake or this Japanese coconut and mango whipped cream cheesecake.

If you make this cheesecake, don't hesitate to tag @liliebakery on Instagram, so that I can see your beautiful achievements!

Salted butter caramel cheesecake cut part - Lilie Bakery
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4.3 on 6 votes

Salted Butter Caramel Cheesecake on Chocolate Biscuit

Ultimate decadence with this cheesecake topped with a delicious salted butter caramel sauce ...
Prep time20 minutes
Cook time1 time 10 minutes
Total1 time 30 minutes
Yield: 8



  • 400 g chocolate cookies pancake or shortbread types
  • 70 g all-purpose flour
  • 125 g soft butter, melted
  • 500 g ricotta cheese
  • 450 g plain, lightly salted fresh cheese type philadelphia
  • 4 eggs
  • 200 g granulated sugar
  • 1 cc natural vanilla extract

Salted butter caramel

  • 180 g granulated sugar
  • 2 cs water
  • 25 cl whole liquid cream
  • 60 g diced semi-salted butter
  • Sea salt



  • Finely mix the chocolate cookies, add the flour and mix again. Incorporate the melted unsalted butter, then mix until obtaining a consistency similar to wet sand.
  • Prepare a 22cm springform pan by placing a round of parchment paper in the bottom, and lightly butter the sides.
  • Pack half of the mixed cookies into the bottom of the pan, and use the rest to pack the sides, going up high enough to the edges. Place in the fridge while you prepare the rest of the recipe.
  • Preheat the oven to 150 ° C traditional heat. In a bowl, beat the ricotta and the Philadelphia. Add whole eggs, one by one. Add the powdered sugar and finally the liquid vanilla.
  • Pour the mixture into the biscuit mold, and bake 1 hour / 1 hour 10 minutes always at 150 ° c (I prefer to cook at low temperature, but longer to obtain a thin crust and little color on the cheesecake).

Salted butter caramel

  • Prepare the salted butter caramel sauce: in a saucepan, melt the powdered sugar with the water. Once the caramel has been obtained, gently pour off the heat, the liquid cream, the diced butter and a pinch of fleur de sel. Mix well and let cool before topping.


Like all cheesecakes, it will be even better 1 or 2 days after its realization.
Store in a cool place, ideally under a cover.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
December 18, 2012



  1. Reply


    25th November 2012

    Of a terrible gluttony, as always !!! Chocolate, vanilla, caramel… MMMMHHHHH, I love it, to try quickly !! I lick my chops in advance !!! Thank you for sharing!

  2. Reply

    Sandrine | Strawberry Basil

    25th November 2012

    To be honest I'm not really a cheesecake fan, but yours with this caramel drizzle and chocolate base is more than tempting!
    Good evening to you

  3. Reply


    25th November 2012

    He is excruciatingly greedy and really beautiful your cheesecake !!

  4. Reply


    25th November 2012

    Wow! Terribly greedy! I love !

  5. Reply


    25th November 2012

    humm it must be soooo good your cheesecake = P

  6. Reply


    25th November 2012

    he is magnificent!

  7. Reply


    25th November 2012

    thank you for this beautiful and delicious recipe! I put it in my favorites and will test it shortly!

  8. Reply


    25th November 2012

    Superb ^^

  9. Reply


    25th November 2012

    wow wow wow !!! I want some!!! magnificent

  10. Reply


    26th November 2012

    Wow !! I am not, however, "very dessert" ... this one seems to me to be a real "killing" !!

    It is not impossible that I will test it for my next dinner… which should nevertheless be quite light !!

    Do you think I could reduce the 200g of sugar in the device? Thank you for this beautiful and super tempting recipe!

    • Reply

      Lilie bakery

      29th November 2012

      Hello Aurore! Yes, you can lower the amount of sugar, and why not add a little more vanilla to counterbalance. Good tasting then :-)

  11. Reply


    26th November 2012

    I'm a fan of cheesecakes and I really like this one.
    I take a part!

  12. Reply

    baby doll

    26th November 2012

    It is superb and terribly greedy! Yum!! ^^
    good afternoon. kisses

  13. Reply


    26th November 2012

    He is superb and he looks terribly greedy!

  14. Reply


    26th November 2012

    It's really beautiful!

  15. Reply


    27th November 2012

    It is magnificent, terribly tempting !! :-)

  16. Reply


    27th November 2012

    This cheesecake is irresistible !!
    Just perfect!!

  17. Reply


    28th November 2012

    This cheesecake looks wickedly greedy!

  18. Reply


    28th November 2012

    I am a fan of your photos !!!!

  19. Reply


    28th November 2012

    So there you send heavy !! Absolutely irresistible… thank you!

  20. Reply


    29th November 2012

    Hmm, very greedy! I really like your achievements and your blog, everything is tastefully done (if I may say so, lol).

  21. Reply


    December 2, 2012

    Is there a little left ?? because I would like it :)
    A beautiful gourmet recipe once again on your blog!

  22. Reply

    LadyMilonguera @ A fun siphon ...

    December 2, 2012

    This cheesecake looks divine!

  23. Reply


    December 7, 2012

    I just made this recipe. Simple and it looks delicious.
    Quick question, after 68 minutes in the oven, is it normal for the top of the cheesecake to be "soft" (a bit like jelly)?

    Does it harden in the fridge? Or is it lacking in cooking? Thank you in advance :)

    • Reply

      Lilie bakery

      December 7, 2012

      Hello, yes it's normal this 'jelly' effect in the middle, it means that the cheesecake will be very melting when tasting… See you soon!

  24. Reply

    pizza directory

    December 13, 2012

    As always, great photos and mouthwatering recipes;)

    I've never tried salted caramel on a cake, but I like the idea!

  25. Reply


    December 17, 2012

    Wonderful! It is really beautiful quickly quickly that I do it! Tell me for your caramel we do not add fleur de sel?
    The caramel hardens or not because in the photo it runs on the part, doesn't it?
    I'll try to do it I'm not if it's going to be as good as yours even I'm sure not but it makes you want too.

  26. Reply

    the Ant Elé

    7th January 2013

    My God, he is beautiful! This is dessert !! Wowhhhh

  27. Reply


    14th January 2013

    this cheesecake looks very good. Which chocolate cookies did you use?

    • Reply

      Lilie bakery

      31th January 2013

      Hello Donia, and thank you for your visit, the small chocolate cookies used were bought at the supermarket, no specific brand! @ soon

      • Reply


        August 10, 2017

        When you say chocolate cookies it means lu princes style or oreo style.

        • Reply

          Lilie bakery

          August 11, 2017

          These are simply chocolate cookies from the cookie department, without any filling inside.

  28. Reply


    13th February 2013

    It is splendid

  29. Reply


    March 7, 2013

    Hello, I just wanted to know if instead of chocolate cookies we could put Speculoos type cookies?

    • Reply

      Lilie bakery

      March 25, 2013

      Hello Sarah, indeed we can replace the chocolate cookies with any other cookie, the procedure will be identical. @ soon!

  30. Reply


    March 30, 2013


    It s a delight, I made it and succeeded especially with the toffee dirty like never before !! All my friends loved it -
    Thank you for this fabulous recipe, it's really wonderful
    And what a beautiful tasting
    I recommend it
    Enjoy your meal ! Your mouth will fizz with taste.

    • Reply


      March 14, 2015

      Thank you for this sharing Lilie and thank you Fatimata for this feedback, in addition to being beautiful it is therefore good too!

      So it will be My Birthday Cake for my 45th birthday

      Thank you

  31. Reply

    HUGON Véronique

    April 18th

    We want to eat it Just looking through the recipe we have the taste buds that are activated.
    Thank you I will try it !!!

  32. Reply

    hana hasni

    April 29th

    I really love the pear and chocolate bavarois I will prepare it for my guests thank you

  33. Reply


    April 29th

    I made it this weekend, but I replaced the chocolate cookies with speculoos! This is the first time that I made a Cheesecake, the texture is special, but it is very good and it changes! I'll try one of your fruit-based cheesecake recipes too! Thank you for this recipe !

  34. Reply


    15th June 2013

    A wonder !!! I made it for my son's birthday, huge success and this caramel… a delight !!! Well done and thank you for this recipe.

  35. Reply


    December 29, 2013

    A killer, more exactly the consistency I was looking for. The ricotta / philadelphia combination is perfect. I simply used speculoos with which I mixed melted chocolate while reducing the addition of butter. Excellent…

  36. Reply


    4th January 2014

    Good evening .. first attempt at your succulent cheesecake tomorrow .. I had some Roudor chocolate .. will you be okay? Do I need to reduce the amount of butter ?, thank you.

    • Reply

      Lilie bakery

      5th January 2014

      Hello Natacha, the Roudors also work, no need to change the amount of butter. I hope the test was successful! @ soon

  37. Reply


    11th February 2014

    Good evening… I am embarking on the realization of this wonderful cheesecake, I just have a few questions to ask you. How long should it sit in the fridge? Is it better to make the caramel before placing the cheesecake in the fridge or is it better to do it after?

    Thank you in advance and congratulations on all these wonderful cakes you make and these recipes you post, I love it!

    • Reply

      Lilie bakery

      23th February 2014

      Hello Camille, for the cheesecake resting time, I would say as long as possible! It is best after 2-3 days in the fridge. You can make the caramel very well after putting it in the fridge, and place it on the cheesecake for example a few hours before serving it, it does not have too much impact. Good pastry @ soon!

  38. Reply


    11th February 2014

    Will it work with Oreos? I think I will try this gourmet recipe without delay!

    • Reply

      Lilie bakery

      23th February 2014

      Hello Mary, yes it is possible to put the cookies you want, including Oreos. @ soon!

  39. Reply


    September 22, 2014

    Hello, wonderful recipe my man is a fan of cheesecake and salted butter caramel I'll test it tomorrow, just a quick question, for the caramel do you use salted butter or butter and fleur de sel ?!

  40. Reply


    12th October, 2014

    Hello, Delicious, tested yesterday and approved by 12 people. Personally, I tried the dough with the classic Oreo cookies (whole) and reduced the amount of butter a little. A delight ! Recipe that I will do again and recommend!

    • Reply

      Lilie bakery

      12th October, 2014

      Thank you for your return! :-)

  41. Reply


    20th November 2014

    Bjr, I'm a fan of this cake so I tested it. I was almost there the chocolate outline has cracked in several places do you have a tip to avoid that? secondly the texture of the cake is perfect but I have the part of the top of the cake which is raised a little from the rest like a hat… do you have any idea what could have caused this phenomenon. In any case, the taste is great, thank you for this recipe.

  42. Reply


    21th November 2014

    Super recipe, I take note for a future test! :)

  43. Reply


    December 10, 2014

    Hello, thank you for this recipe!
    I did not find chocolate cookies so I took small butters, we'll see!

    I have a question for the caramel: does it not harden as it cools?
    My cheesecake is in the oven but I plan to make the caramel in two days. I imagine it must be cold (to put it on the cheesecake which will be cold) but I hope it will not be hard ?!

    Thank you in advance for your answer!

    • Reply

      Lilie bakery

      December 23, 2014

      Hello, you have to make the caramel better at the last moment, it will be better too. @ soon

  44. Reply


    15th October, 2015

    The cheesecake is magnificent !!! How do you manage to have such regular contours? I tried to tamp with a glass but it falls back and it is very irregular.
    Do you have any advice?
    Thanks in advance,

    • Reply

      Lilie bakery

      20th October, 2015

      Hello, do not hesitate to press directly with the hand if necessary, @ soon

  45. Reply

    Mary Stone

    9th February 2016

    Good evening Lilie,
    I have been walking your site for long minutes to find a recipe for my darling's birthday, I think I will hit the nail on the head with this one since he loves caramel (he is also a fan of your oreo layer cake;) . I would have liked to know if I can do it the day before? As it's a surprise birthday, the timing will be short on the big day.

    Thank you for all your recipes, as soon as I want to bake, I think of you right away.

    Thank you in advance for your answer.

    Mary Stone

    • Reply

      Mary Stone

      9th February 2016

      I just reread the recipe and found the answer to my question! : D

  46. Reply


    13th January 2017

    waaaa too good!
    to test quickly

  47. Reply


    March 21, 2017

    Superb recipe! I did it for the birthday between friends of my husband and it was a great success !!!
    As I am an expatriate in Congo I had to do with the means at hand so the cheese was half ricotta and half mascarpone and it was a great substance!
    I have a question for the times to come… Aren't the slightly salty Saint Moret type cheese spreads too salty? Sometimes I only find that here, including one called milkana which is a little dirty like Saint Moret or even a little more and I didn't dare suddenly.
    Kisses and great recipe I'll look at the rest of your site!

    • Reply

      Lilie bakery

      April 12th

      Hello Agathe, my recipes travel! That's cool :) Saint Moret I don't really like because it's actually salty. The best in pastry is really the Philadelphia.

  48. Reply


    August 9, 2017

    What is the cheesecake maker?
    Thank you

    • Reply

      Lilie bakery

      August 11, 2017

      Hello, the cheesecake maker = cheesecake dough

      • Reply


        August 12, 2017

        Ah !! thank you so much

  49. Reply


    August 15, 2017

    Should it be refrigerated immediately after taking it out of the oven?
    Thank you

    • Reply

      Lilie bakery

      August 21, 2017

      Hello, no, you must always let cool beforehand;)

  50. Reply


    September 9, 2017

    I confirm, a killer :) do last weekend, with a little less sugar next time, because there will be one, that's for sure! bravo for this recipe

  51. Reply


    December 27, 2017

    a massacre, I made it for Monchéri's birthday in May, and guess what he asked me for as a cake for New Year's Day! I can't find chocolate cookies in the "normal" section of my supermarket, but it allowed me to discover chocolate-cereal cookies in the organic section which are tops.

  52. Reply


    4th January 2018

    A real delight I have done it twice and they want more!
    On the other hand, I used chocolate cookies and it is very successful with chocolate chips, it does not spoil anything just a little less 100g butter as the cookies are already quite fatty ...
    Frankly pleasantly surprised for an original recipe and taken on the net!

  53. Reply


    March 15, 2018


    This recipe looks delicious! Thank you for sharing. I would just like to know the diameter of the mold used please.
    Bonne journée.

  54. Reply


    8th June 2018

    Hello Aurélie,

    I have already tested your recipe, a marvel! I would like to reiterate only I would like to use a 14cm circle. Do you think I should divide the quantities by two?


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