From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/14
Warning0 allergens identified
Caramel Cheesecakes in a Jar
For the Caramel Sauce:
For the Crust:
For the Cheesecake Filling:
To make the Caramel
1
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.
2
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.
3
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.
To make the Crust
1
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.
To make the Filling
1
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.
To assemble the Cheesecakes
1
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!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Chill Cream Cheese First 🧊Use cold cream cheese straight from the fridge and whip it separately before folding into whipped cream to avoid lumps and achieve a silky, smooth cheesecake layer.
- Toast Graham Crackers for Depth 🍯Lightly toast the graham cracker crumbs in a dry skillet for 2-3 minutes before mixing with butter to develop a richer, more complex flavor in the crust.
- Make Caramel with Precision ⏱️Cook granulated sugar without stirring until it reaches deep amber (350°F), then immediately remove from heat and add butter slowly to prevent splattering and ensure smooth, non-grainy caramel.
- Whip Cream to Stiff Peaks 💨Whip heavy cream until stiff peaks form and chill the bowl beforehand to stabilize the mousse-like cheesecake filling and prevent separation or weeping in jars.
- Layer While Cold for Definition 🏗️Refrigerate the graham cracker base for 30 minutes before adding the cheesecake layer, then chill again before topping with caramel to maintain distinct, visually appealing layers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.