Description
Mini No-Bake Salted Caramel Cheesecakes make a wonderful dessert any time of the year with layers of no-bake Salted Caramel Cheesecake, graham cracker crumbs, cappuccino and salted caramel sauce. They’re incredibly easy to make ahead of time, too.
Ingredients
Scale
- 1 cup gluten free graham cracker crumbs
- 2 Tablespoons unsalted butter (melted)
- 8 oz. cream cheese (room temperature)
- 3 Tablespoons Hills Bros. Salted Caramel Cappuccino
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream
- Salted Caramel Sauce (about 1 cup)
optional toppings
- Whipped Cream
- Gluten Free Chocolate Covered Pretzels
- Mini Toffee Bars (crushed or whole)
- extra caramel sauce
- extra gluten free graham cracker crumbs
Instructions
- Combine the graham cracker crumbs and unsalted butter and mix until all the crumbs are moistened. (I did this in a food processor.) Once combined, divide the crumbs equally among 6 small jars, dishes, or bowls then refrigerate until ready to fill.
- In a large bowl, add the cream cheese, Salted Caramel Cappuccino, and granulated sugar. Use an electric mixer to beat until smooth and creamy. Add the vanilla extract and heavy cream. Beat on low until it starts to thicken, then beat on medium until the mixture is thick, creamy, and smooth.
- Spoon or pipe the cheesecake mixture into the jars over the crust. Divide evenly between the 6. Smooth out the top then refrigerate for 30 minutes.
- Heat the salted caramel sauce a bit until it’s easy to spoon/pour. Top each cheesecake with enough salted caramel sauce to cover the top and form a nice layer. Refrigerate until ready to serve, at least 2 hours or overnight.
- Before serving, top each cheesecake with whipped cream, chocolate covered pretzels, toffee, drizzled caramel sauce, or graham cracker crumbs if desired.
- Prep Time: 20 minutes
- Category: Dessert