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Salted Caramel Cheesecake Mousse

November 10, 2016

Creamy cheesecake mousse with a deep caramel flavor, a touch of salt, and a caramel corn crunch.

 Salted Caramel Cheesecake Mousse with Caramel Corn

If you’re one of those that hope the salted caramel trend will never go away, then this is the recipe for you. The salty caramel, sweet whipped cream, and tangy cream cheese make the perfect combination for this mousse. And if that doesn’t convince you, then just imagine crunchy caramel corn on top. This is what heaven tastes like!

I tried to keep a balance between the flavors so both the caramel and cream cheese are noticeable, but you can play with the amount of caramel, adding more or less to your liking. Same with the salt—just ½ teaspoon is enough for me, but you can play with the amount. Just add it to the caramel until you like the result. If you only have fine sea salt instead of coarse, than you’ll have to use much less than the ½ teaspoon suggested.


If you want to learn more about making caramel, check out my caramel guide. There are a few things to keep in mind when making caramel:

  • Have all of your ingredients measured, ready, and close to the pan so that they can be added immediately when it’s time. Also, keep a constant eye on the stove; caramel can burn quickly!
  • The temperature of the caramel will be very high, so keep your face and body away from the pan.
  • Slightly warm the heavy cream before adding it in, either in the microwave or on the stove, because a high difference in temperature can cause the caramel to bubble up.

 Salted Caramel Cheesecake Mousse with Caramel Corn

5 from 2 votes
Salted Caramel Cheesecake Mousse with Caramel Corn
Salted Caramel Cheesecake Mousse (with Caramel Corn)
YIELD: 6 servings
Creamy cheesecake mousse with a deep caramel flavor, a touch of salt, and a caramel corn crunch.

For the salted caramel sauce:
  • 1/2 cup (100 g/3.5 oz) granulated sugar
  • 2 tablespoons water
  • 3 tablespoons (40 g/1.4 oz) unsalted butter
  • ¼ cup (60 ml) heavy cream, slightly warmed
  • ¼ - ½ teaspoon sea salt flakes (or leave out for regular caramel mousse)
For the mousse:
  • 8 oz (225g/1 cup) cream cheese, at room temperature
  • 1/2 cup caramel sauce
  • 1 cup (240ml) heavy cream
  • Caramel popcorn (homemade or store-bought), to serve
  1. Make the caramel: In a medium heavy-bottomed saucepan heat sugar and water over medium heat. Swirl and shake the pan occasionally (but not too much) to cook evenly and prevent the caramel at the edges from burning. Let the mixture bubble away until the sugar turns into a deep golden caramel. Add the butter very carefully, keeping your face away from the pan, and whisk vigorously until butter has melted and fully combined. Immediately remove from heat and carefully add cream. Whisk until combined. Transfer to a heatproof bowl and let cool before using. Add sea salt flakes, to taste.
  2. Make the filling: In a large bowl, combine cream cheese and caramel, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth).
  3. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Divide mixture evenly between 6 serving cups/dishes.
  4. Before serving, top with caramel popcorn and a drizzle of caramel if you have leftovers.
  5. Mousse will keep for 3 days in the fridge, covered with plastic wrap.

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  • Reply
    Denisse | Le Petit Eats
    November 23, 2016 at 5:50 pm

    This looks incredible! So creative to garnish it with popcorn, I bet the crunchy texture adds the perfect touch to this!

  • Reply
    December 31, 2016 at 7:52 am

    Hmm. I’ve tried this a couple of times now and have read your caramel guide too, and am finding that I can’t get the sugar and water mix to turn brown at all. It just stays white/clear until the moisture akk bubbles away and the sugar starts to burn. Is there anything obvious that I’m doing wrong? Thanks!

    • Reply
      January 9, 2017 at 6:10 am

      Hi Martine, it’s hard to know exactly what goes wrong in the process, but I can tell you from experience that the kind (and size) of pan can affect that, so maybe try to use a different pan. Also, avoid mixing the sugar too much. It takes a few tries to understand how it’s done, but I’m sure you’ll get there! Just try again, and maybe watch some videos.

  • Reply
    January 6, 2017 at 11:18 pm

    Oh my goodness! if I wasn’t comfortably parked on the couch for the night, I’d be making this right now! These look beautifully decadent!

  • Reply
    Ann Ryson
    January 9, 2017 at 6:26 am

    I added 1/2 tin condensed milk and five drops of vanila extract to add its taste..It was perfect. I tried your chocolate hazelnut cake(my son ryanloves netuella) for the first time, and my he loved it. We love your carrot cheesecake recipe too.

    I shared this recipes with my colleague Natalie, who just loves trying out these types of awesome recipes.

  • Reply
    January 14, 2017 at 11:33 am

    Is it possible to freeze these when done and if so for how long? (without the popcorn)

    • Reply
      January 14, 2017 at 4:54 pm

      I haven’t tried it, but I freeze cheesecakes and mousses all the time, so I’m guessing you can, for up to 1-2 months.

  • Reply
    September 16, 2017 at 11:04 am

    These look so good. Such a great idea!

  • Reply
    September 26, 2017 at 11:16 am

    Hi. It looks delicious. Just a question- Is it a soft mousse or does it set. I want to make these in individual molds like an entremet.

    • Reply
      September 27, 2017 at 10:04 am

      Hi Sunita, the mousse is quite soft because it doesn’t have gelatin.

  • Reply
    October 29, 2017 at 3:21 pm

    This looks amazing and I’d love to make for my treat day at work. I’m wondering if I could replace home made caramel with a store-bought caramel sauce, to cut down on time? Would this work, and how much would I need?

    • Reply
      October 30, 2017 at 11:14 am

      Hi Ellie, it depends on the brand, but if it’s a thick sauce like classic caramel, and if you like its flavor, then it should work. Use the same amount as in the recipe.

  • Reply
    September 27, 2018 at 5:29 am

    How much gelatin to turn into a filling tart filling

  • Reply
    February 13, 2020 at 8:41 pm


    This is probably a silly question, but once i make the salted caramel do i wait for it to cool completely over night or do i use it straight away, thank you!

    • Reply
      February 16, 2020 at 6:12 am

      Hi Lana, you only need to wait until it’s at room temperature, then you can use it.

  • Reply
    July 9, 2022 at 8:56 am

    Is there anything I can substitute the heavy cream with?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 11, 2022 at 3:23 am

      Hi Isla, the heavy cream makes the mousse light and fluffy. Without it, it would be very dense. It’s possible whipped coconut cream could work too, but I can’t say for sure because I haven’t personally experimented with it 🙂

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