These simple no-bake Caramel Cheesecakes in a Jar are dainty and delicious with a buttery graham crumb crust, creamy vanilla cheesecake layer, and homemade caramel sauce topping!
If you know me, you know I love making all kinds of homemade cheesecakes! No-bake S'mores cheesecakes, festive eggnog cheesecake bars, summery blueberry lemon cheesecake, decadent triple chocolate cheesecake, and even Nutella Oreo cheesecake!
I have SO many recipes for yummy homemade cheesecakes. You could say cheesecake is probably one of my favorite desserts! Cheesecakes made in jars are a special favorite of mine. They are so cute and convenient for serving! My mini egg cheesecakes in a jar are perfect for Easter and strawberry cheesecakes in a jar are such a great summer dessert!
This recipe for yummy mini caramel cheesecakes in a jar is super easy but does involve making an impressive yet simple homemade caramel sauce. Very similar to my 15-minute caramel sauce only this recipe is made with a little less cream for a thicker caramel. Follow my step-by-step instructions and photos below for the best caramel success!
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⭐️ Why You Need to Make This Recipe
- Texture - These cheesecakes are smooth, creamy, and fluffy with a crumbly crust and silky caramel on top.
- Flavor - The toasty graham crust, tangy cheesecake layer, and sweet vanilla caramel are the best combination.
- Serving - Individual serving desserts are amazing for events such as baby or wedding showers, banquets, parties, or weddings! Make them in small disposable dishes to make cleanup easier or use glass jars for a classy look.
🧈 Ingredients
Here are the ingredients needed to make these individual no-bake caramel cheesecakes.
Ingredient Notes
- Sugar - You will need regular granulated white sugar for the caramel sauce and graham crumb crust and powdered sugar for the cheesecake filling.
- Butter - Cut the butter for the caramel sauce into small cubes and allow it to come to room temperature before slowly adding to the caramel. This helps prevent the caramel from seizing. Cold butter would shock the extremely hot melted sugar and cause it to seize and harden into clumps.
- Cream - Heavy whipping cream that is at least 33% milk fat is what this recipe requires for the proper consistency in the caramel sauce and cheesecake filling. Warm the cream for the sauce slightly until it is at least 100℉ before very slowly streaming it into the caramel to prevent seizing.
- Salt - ⅛ teaspoon of sea salt gives these cheesecakes a touch of saltiness, add ¼-1/2 teaspoon if you want a salted caramel cheesecake!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Add the sugar to a heavy saucepan over low heat without stirring.
Step 2: All the sugar crystals should dissolve and the mixture should be amber in color.
Step 3: Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated.
Step 4: Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly. Remove from the heat.
Step 5: Lastly, whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Let cool to room temperature before topping the cheesecakes.
Step 6: Stir together the graham crumbs, sugar, and melted butter. Distribute evenly between all 12 jars and pack firmly into the bottom of each jar to form a crust.
Step 7: Cream together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Step 8: Add the heavy cream and cream at high speed until fluffy and thick.
Step 9: Distribute the cheesecake filling evenly between all 12 jars, smoothing out the top as best as possible. Then, distribute the cooled-down caramel sauce on top of all the cheesecakes.
Cover all the cheesecakes and refrigerate for at least 2 hours before serving. Serve with a sprinkle of flakey sea salt and whipped cream, if desired.
❓Recipe FAQs
Make sure your butter is softened to room temperature and heavy cream is warmed slightly before very slowly adding them to the very hot melted sugar to prevent a significant shock that will seize the caramel.
Stirring causes the sugar to form clumps which take longer to melt. You will need to cook the mixture for longer to get the clumps out thus risking burning the caramel in the process.
😋 More No-Bake Cheesecake Recipes
Looking for other recipes like this? Try these:
If you tried these No Bake Caramel Cheesecakes or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Caramel Cheesecakes in a Jar
Equipment
- 12 (125ml) jars
- mixing bowls
- electric handheld mixer
- heavy saucepan
- measuring cups & spoons
- whisk
- rubber spatula
Ingredients
For the Caramel Sauce:
- ¾ cup granulated white sugar
- ¼ cup salted butter * (room temperature, cubed)
- ⅓ cup heavy whipping cream * (warmed to 100℉)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt *
For the Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated white sugar
- 1 tablespoon salted butter melted
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
To make the Caramel:
- Prepare the caramel first to allow time for it to cool before topping the cheesecakes. Add the sugar to a heavy saucepan over low heat without stirring. All the sugar crystals should dissolve and the mixture should be amber in color.¾ cup granulated white sugar
- Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated. Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly.¼ cup salted butter, ⅓ cup heavy whipping cream
- Remove from the heat and whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Let cool to room temperature before topping the cheesecakes.1 teaspoon vanilla extract, ⅛ teaspoon salt
To make the Crust:
- Stir together the graham crumbs, white sugar, and melted butter in a small bowl. Scoop about 1 heaping tablespoon of the crust mixture into the bottom of each jar and pack down to make a crust for each cheesecake. Set aside.1 cup graham cracker crumbs, 1 tablespoon granulated white sugar, 1 tablespoon salted butter
To make the Filling:
- To a large bowl, add cream cheese, powdered sugar, and vanilla extract. Beat with an electric handheld mixer on high speed until creamy. Add heavy whipping cream and continue beating until fluffy, soft peaks form.8 ounces cream cheese, ⅓ cup powdered sugar, 1 teaspoon vanilla extract, 1 cup heavy whipping cream
To assemble the Cheesecakes:
- Distribute the filling evenly between all 12 jars, smoothing the filling on top of the crust. Top with the cooled caramel sauce, using a generous tablespoon worth of caramel per cheesecake. Refrigerate for at least 2 hours before serving. Serve topped with whipped cream if desired. Enjoy!
Notes
- Cut the butter for the caramel sauce into small cubes and allow it to come to room temperature before slowly adding to the caramel. This helps prevent the caramel from seizing. Cold butter would shock the extremely hot melted sugar and cause it to seize and harden into clumps.
- Warm the cream for the sauce slightly until it is at least 100℉ before very slowly streaming it into the caramel to prevent seizing.
- Increase the salt amount to ¼-1/2 teaspoon or to taste for a salted caramel topping.
Shanlee
Soooooo good! Added some chopped pecans into the crust (half and half). Had so much fun making the home ads caramel sauce. Some pieces did seize up but the majority of it worked out great! Awesome recipe!
Naomi Andres
That is such a great idea, Shanlee! Thank you for letting me know how it went!
Naomi