Caramel Cheesecakes in a Jar

Caramel cheesecake in a jar with a spoonful taken out of it.

5 from 2 votes

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

Prep Time1

Chilling Time:2

Total Time3

Servings: cheesecakes

Calories: 295kcal

Author: Naomi Andres

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.

Store cheesecakes covered in the refrigerator for up to 4 days.

Nutrition