Description
These mini no-bake cheesecakes are perfect for any occasion. Layers of creamy cheesecake, crunchy graham cracker crust, and rich caramel make a delightful dessert.
Ingredients
Units
Scale
- 1 cups (237 ml) gluten free graham cracker crumbs
- 2 tbsp unsalted butter (melted)
- 8 oz (227 g) cream cheese (room temperature)
- 3 tbsp Hills Bros. Salted Caramel Cappuccino
- 1/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 cups (237 ml) heavy whipping cream
- 1 cups (237 ml) Salted Caramel Sauce
- Whipped Cream
- Gluten Free Chocolate Covered Pretzels
- Mini Toffee Bars (crushed or whole)
- extra caramel sauce
- extra gluten free graham cracker crumbs
Instructions
- Combine graham cracker crumbs and unsalted butter; mix until moistened. Divide crumbs among 6 small containers and refrigerate.
- In a large bowl, beat cream cheese, Salted Caramel Cappuccino, and granulated sugar until smooth and creamy. Add vanilla extract and heavy cream; beat on low until thickened, then on medium until thick and smooth.
- Spoon cheesecake mixture into the containers over the crust. Smooth the top and refrigerate for 30 minutes.
- Heat salted caramel sauce until easy to pour. Top each cheesecake with caramel sauce and refrigerate for at least 2 hours or overnight.
- Before serving, top with whipped cream, chocolate-covered pretzels, toffee, drizzled caramel sauce, or graham cracker crumbs (optional).
Notes
- For easier spreading, briefly microwave the salted caramel sauce for 10-15 seconds before topping the cheesecakes.
- If you don’t have Hills Bros. Salted Caramel Cappuccino, substitute with 2 tablespoons of strong brewed coffee and 1 tablespoon of caramel sauce.
- These cheesecakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 40