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For pretzel crust: 1 cup finely crushed pretzels 3 tablespoons butter melted For salted caramel sauce: 11 ounce bag soft caramels unwrapped, caramel bites work well here too 3 tablespoons milk I used whole milk 1 teaspoon kosher salt For cheesecake: 1 (8 ounce) block regular cream cheese room temperature 1/3 cup salted caramel sauce slightly cooled 1/4 cup powdered sugar
For pretzel crust: Mix together pretzel crumbs and unsalted butter.
Press into the bottom of small short mason jar containers.
Note: Depending on size of your jars you get an average of 4 cheesecakes per recipe.
For salted caramel sauce: For cheesecake: In a bowl of an electric mixer add cream cheese, salted caramel sauce and powdered sugar. Mix until fluffy and combined.
Take small cheesecake containers (with crust inside) and add a little extra caramel sauce around the inside of the containers.
Fill with cheesecake filling add to the refrigerator and let sit for 2 hours or until set and cold.
Before serving, top with whipped cream and sprinkle with extra pretzel crumbs. You can also top with extra salted caramel or crushed toffee candy.
Calories: 491 kcal | Carbohydrates: 95 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 28 mg | Sodium: 1153 mg | Potassium: 227 mg | Fiber: 1 g | Sugar: 62 g | Vitamin A: 315 IU | Vitamin C: 1 mg | Calcium: 125 mg | Iron: 1 mg
Course Dessert
Cuisine American
Keyword caramel cheesecake, no bake cheesecake
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