No-Bake Salted Caramel Cheesecake Jars
These No-Bake Salted Caramel Cheesecake Jars are creamy, sweet, and perfectly salty! Easy to make and served in cute jars for a mess-free, delicious treat.
Servings: 6 servings
Ingredients
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream store-bought or homemade
- 1/2 cup caramel sauce store-bought or homemade
- 1/4 teaspoon sea salt
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup chopped nuts optional, such as pecans or walnuts
Instructions
Prepare the Crust
- Combine the graham cracker crumbs and melted butter in a bowl. If using, mix in chopped nuts. Press mixture evenly into the bottom of jars or ramekins to form a firm crust layer.
Make the Cheesecake Filling
- Beat softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fully incorporated and silky. Fold in whipped cream gently to keep mixture light and airy.
Add the Salted Caramel
- Fold in half of the caramel sauce and sea salt into the cheesecake mixture. This enhances flavor and balances sweetness.
Assemble the Jars
- Layer the cheesecake filling over the graham cracker crust in each jar. Smooth the tops. Drizzle remaining caramel sauce over the cheesecake layer and add a pinch more sea salt if desired.
Chill and Serve
- Place jars in the refrigerator for at least 3 hours until cheesecake filling is set and firm. Garnish with chopped nuts, whipped cream, or sea salt before serving.
Equipment
- Mixing Bowl
- Electric Mixer or Whisk
- Measuring cups and spoons
- Spoons or spatula
- Small jars or ramekins
- Refrigerator
Notes
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Press crust mixture tightly and chill for 15 minutes for a firmer crust.
- For stronger salted caramel flavor, swirl caramel sauce into the crust before adding filling.
- Omit chopped nuts if you prefer a smoother texture.
- These jars can be made up to 2 days ahead and stored in the refrigerator covered tightly.