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No Bake cheesecake

Salted Caramel Cheesecakes in Pots

This recipe makes salted caramel cheesecakes in ramekins. They are no bake cheesecakes so they are much easier to prepare and less time consuming than baked cheesecakes.
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings
Calories: 421kcal

Ingredients

For the Base

  • 60g digestive biscuits 4 digestives biscuits
  • 30g butter salted or unsalted
  • 10g soft light brown sugar

For the Filling

  • 115ml double cream
  • 200g cream cheese
  • 35g icing sugar
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 4 teaspoon salted caramel
  • ½ digestive crushed

Instructions

  • To crush the digestive biscuits, add them to a food bag and and roll over them with a rolling pin. You can also do this in a food processor. Melt the butter in the microwave for around 40 seconds or until fully melted. Pour the melted butter onto the biscuits and add the sugar then mix them all together.
  • 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.
  • To a stand mixer bowl, add the double cream and whisk to medium to stiff peaks on a medium setting. This could take between 1 minute and 4 minutes but be careful not to over whip the cream.
  • To another bowl, add the cream cheese, icing sugar, sour cream and vanilla extract then cream them all together. You can do this using an electric hand whisk.
  • 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. Drizzle with salted caramel and sprinkle some crushed digestives on top. Place the jars back in the fridge to set for a minimum of 2 hours then serve.