Salted Caramel Cheesecakes in Pots

These salted caramel cheesecakes are so heavenly. They are no bake cheesecakes so they are much easier to prepare and less time consuming than a baked cheesecake. They are made using cream cheese and whipped cream for a delicious, creamy luxurious dessert. They are finished off with a drizzle of salted caramel which makes them even more delicious.

These salted caramel cheesecakes are ideal if you need to whip up a delicious dessert in a short space of time. This recipe is only for 4 cheesecakes as it’s a recipe that though it can last in the fridge for a few days, I recommend making these cheesecakes to eat on the same day. You can easily double the recipe to make 8 pots instead.

You can use regular ramekins to make this recipe or small jars. I used the left-over glass pots I had stored from Gu desserts that I had bought many years ago.

You can top these cheesecakes with any topping of choice including fruit or any type of nuts. I sometimes top mine with blueberries and pecans but the choice is yours.

Ingredients for Salted Caramel Cheesecakes

• 60g digestive biscuits – this is equal to 4 digestive biscuits. The digestives make up most of the base.
• 30g unsalted butter – melted butter gives the base a lovely buttery flavour.
• 10g soft light brown sugar – I use light brown sugar as I love the texture it gives to the base.
• 115g double cream – also known as heavy cream. The cream is whipped to semi stiff peaks which will help hold the cheesecake together with the cream cheese.
• 200g cream cheese – the classic ingredient is all cheesecakes.
• 35g icing sugar – adds some sweetness but we don’t want it too sweet as the base will provide most of the sweetness.
• 1 teaspoon sour cream – gives the cheesecake a slightly tangy flavour.
• 1 teaspoon vanilla extract – use good quality vanilla extract.
• Salted caramel sauce - for drizzling. You can also make my home-made salted caramel.

How to Make Salted Caramel Cheesecakes

1. Begin by preparing the base of the cheesecakes. Crush the digestive biscuits. I did this by hand by breaking up the biscuits into tiny pieces. You can also add the biscuits to a food bag and use a rolling pin to bash them. Set them aside.

2. Melt the butter in the microwave for around 40 secs or until fully melted. Pour the melted butter onto the biscuits, add the sugar and mix them all together.

3. Evenly distribute the biscuit base between the 4 jars and then press the biscuit into the jars using the back of a spoon. Cover the jars with cling film and place the jars in the fridge while you make the filling.

4. To a stand mixer bowl, add the double cream and whisk to semi firm peaks. To another bowl, add the cream cheese, icing sugar, sour cream and vanilla extract and cream them all together. You can do this using an electric hand whisk.

5. Gently fold the whipped cream into the cream cheese filling and then remove the jars from the fridge. Transfer the cream cheese filling to the jars and spread the filling using a palette knife. You can also use the back of a spoon. Place the jars back in the fridge to set for 1 – 2 hours then they are ready to eat. Before serving, drizzle with salted caramel and sprinkle some crushed digestives on top.

Recipe Tips

• For this recipe, you will need a hand whisk or a stand mixer with a whisk attachment.

Nutrition

Nutrition based on 1 cheesecake: Calories: 421kcal | Fat: 34.4g | Saturates: 21.5g | Carbs: 24.1g | Sugar: 16.9g | Fibre: 0.7g | Protein: 4.3g | Salt 0.6g

Storage

These cheesecakes must be stored in the fridge and can last up to 2 days. I do recommend eating them the same day they are made.

Recipes that may interest you

• Red Velvet Cupcakes with Cream Cheese Frosting
• The Most Amazing Amaretto Carrot Cake
• Vanilla Cupcakes with Whipped Cream