Popcorn Cheesecake 

Bring a playful twist to your dessert menu with Popcorn Cheesecake, where the comfort of movie snacks meets the elegance of cheesecake. This unique creation is perfect for those looking for an innovative dessert experience, blending the salty crunch of popcorn with the smooth richness of cheesecake.


  • For the Base:
    • White Marshmallows: 7 oz
    • White Chocolate, melted: 3.5 oz
    • Popcorn, popped: 2.8 oz
  • For the Cheesecake:
    • Cream Cheese: 1.1 lbs
    • Mascarpone Cheese: 3.5 oz
    • Icing Sugar: 2.8 oz
    • Vanilla Bean Paste: 0.2 oz
    • Double Cream: 3.5 oz
    • White Chocolate, melted: 7 oz
    • Caramel Popcorn, for topping
  • For the Butterscotch Sauce:
    • Unsalted Butter, diced: 2.1 oz
    • Double Cream: 11.3 oz
    • Light Muscovado Sugar: 5.1 oz
    • Dark Muscovado Sugar: 5.1 oz
    • Flaky Sea Salt, to taste


  1. Prepare the Base:
    • In a pot, melt the marshmallows with a little butter, stirring until smooth.
    • Incorporate the melted white chocolate, then remove from heat.
    • Gently fold in the popped popcorn, ensuring it’s evenly coated.
    • Press this mixture into a springform pan to form a solid crust and set aside to cool.
  2. Cheesecake Mixture:
    • In a mixing bowl, blend the cream cheese, mascarpone, icing sugar, and vanilla bean paste until the mixture is creamy and smooth.
    • Gradually mix in the double cream and melted white chocolate until fully incorporated.
    • Pour this filling over the prepared base, smoothing out the top with a spatula.
  3. Chill:
    • Refrigerate the cheesecake for at least 2-4 hours, allowing it to set completely.
  4. Prepare the Butterscotch Sauce:
    • In a saucepan, combine butter, both types of muscovado sugar, and double cream. Cook over medium heat, stirring until the sugars dissolve and the mixture is homogenous.
    • Allow the sauce to simmer until it thickens and acquires a deep caramel color. Add a pinch of flaky sea salt to enhance the flavors.
  5. Serve:
    • Once set, remove the cheesecake from the fridge.
    • Top with caramel popcorn and drizzle generously with the homemade butterscotch sauce.
    • Sprinkle a little more flaky sea salt over the top for an extra burst of flavor.

Preparation Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour (plus chilling time)

Serving Suggestions: Serve this dessert as a show-stopping centerpiece at a party or a special movie night. It pairs wonderfully with a cup of strong coffee or a glass of chilled dessert wine.


  • Ensure all ingredients are at room temperature to achieve a smoother, more homogenous cheesecake filling.
  • Be careful not to overmix the cheesecake batter to avoid introducing too much air, which could cause it to rise and fall.
  • The butterscotch sauce can be made ahead and stored in the refrigerator. Reheat gently before serving to regain a pourable consistency.

Conclusion: Popcorn Cheesecake is not just a dessert; it’s a conversation starter. Its delightful combination of textures and the nostalgic flavor of popcorn make it a memorable treat for any occasion. Dive into this unique culinary creation and enjoy a taste of innovation and tradition, all in one bite! 🎉🍰

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