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These Gluten Free Individual No-Bake Salted Caramel Cheesecakes make a great dessert for a smaller dinner party or family dessert. They’re really easy to make and are full of salted caramel flavor! Top them with whipped cream and Heath Bars or chocolate covered pretzels! @whattheforkfoodblog | whattheforkfoodblog.com | easy gluten free desserts | no-bake cheesecake | no-bake dessert recipes #nobake #glutenfree #glutenfreerecipes #nobakecheesecake #easyrecipes #saltedcaramel #dessert #cheesecake

Individual Gluten Free No-Bake Salted Caramel Cheesecakes

4.89 from 18 ratings
 Individual No-Bake Salted Caramel Cheesecakes make a wonderful dessert any time of the year! Layers of no-bake Salted Caramel Cheesecake, graham cracker crumbs, and salted caramel sauce. They're incredibly easy to make and super portable too!
Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
By: Sharon Lachendro
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Ingredients

  • 1 cup gluten free graham cracker crumbs
  • 2 Tablespoons unsalted butter melted
  • 8 oz. cream cheese room temperature
  • 3 Tablespoons Hills Bros. Salted Caramel Cappuccino
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream
  • Salted Caramel Sauce about 1 cup

Optional Toppings

  • Whipped Cream
  • Gluten Free Chocolate Covered Pretzels
  • Mini Toffee Bars crushed or whole
  • extra caramel sauce
  • extra gluten free graham cracker crumbs

Instructions

  • Combine the graham cracker crumbs and unsalted butter and mix until all the crumbs are moistened. (I did this in a food processor.) Once combined, divide the crumbs equally among 6 small jars, dishes, or bowls then refrigerate until ready to fill.
  • In a large bowl, add the cream cheese, Salted Caramel Cappuccino, and granulated sugar. Use an electric mixer to beat until smooth and creamy. Add the vanilla extract and heavy cream. Beat on low until it starts to thicken, then beat on medium until the mixture is thick, creamy, and smooth.
  • Spoon or pipe the cheesecake mixture into the jars over the crust. Divide evenly between the 6. Smooth out the top then refrigerate for 30 minutes.
  • Heat the salted caramel sauce a bit until it’s easy to spoon/pour. Top each cheesecake with enough salted caramel sauce to cover the top and form a nice layer. Refrigerate until ready to serve, at least 2 hours or overnight.
  • Before serving, top each cheesecake with whipped cream, chocolate covered pretzels, toffee, drizzled caramel sauce, or graham cracker crumbs if desired.

Notes

 

Nutrition Information

Calories: 691kcal | Protein: 7g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 172mg | Sodium: 420mg | Fiber: 1g | Sugar: 16g

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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