Assembly only…Salted Caramel Cheesecake


This is for my non-baking friends! I like a lite cheesecake during the summer, a cold treat that does not need baking. 

Start with two blocks of cream cheese, lite or full fat, depending on your caloric wishes. 

Let the cc get soft at room temp for awhile. Add about 1/3 cup of sugar, I used palm sugar, but whatever you have is fine. If you are a Splenda person, try 2 tablespoons. Mix this together until it is quite soft and smooth. 

There are caramel sauces you can buy, sugar free options are around too. I added about 1/2 a cup and whipped it together. 

Then add a regular sized tub of defrosted whip cream and gently fold it in. 

I was headed to a small dinner party, so I went for individual servings. 

Fill up and smooth out. Now you should refrigerate for at least 2 hours. 

Then add some caramel sauce to dress it up a bit. 
Right before you serve, grate some Himalayan sea salt over the top. 

If you have to travel with this, wait until right before you serve because it will soak in. 


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