Mini Sea Salt Caramel Cheesecakes – No Bake!

Now, I couldn’t do every recipe in a water bath or pressure canner. I’m going to admit I saw this on pinterest and just has to try it. The original post had them in large pint jars, filled to the brim with crust, cheesecake and homemade caramel topping. While, I enjoy the idea I think it was a bit too much sweet in one go! Why let it go to waste?

Instead I grabbed these little jar I had. They were in the piles of jars I purchased at the estate sale last year, and honestly I don’t know what I’ll use them for. They’re quarter pints.. so only 4 oz each. This makes these into mini cheese cakes, but they’re still on big on flavor and you only need 1 or 2!

Crust: 

• 1/2 package of gluten free graham crackers or 1/2 batch of homemade gluten free graham crackers.
• 5 tbsp butter melted
• 1 tbs sugar

Directions: 

1. In a large bag, smash your graham crackers into crumbs. You can also put them into a food processor to do it a lot quicker.
2. Add your sugar and melted butter.
3. Line the bottom of your jars with your cookie mixture and push down.
4. Place in your freezer to set up for 10 minutes.

Cheesecake: 

• 1 8 oz package of cream cheese, room temperature
• 7 oz of sweetened condensed milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Directions: 

1. In your mixer beat your cream cheese until smooth
2. Add in your condensed milk and built until well combined.
3. Add in your vanilla and extract, beat until smooth.
4. Spoon into your jars and smooth out the top. Put in the fridge to set up for 2 hours!

Caramel Topping: 

• 6 Tbsp Light corn syrup
• 1/2 cup sugar
• 3 Tbsp butter
• 1/2 cup heavy cream
• 1 tsp sea salt + extra

Directions: 

1. In a medium sauce pan heat up your corn syrup until warm.
2. Add in your sugar and stir until completely melted. You will notice your caramel start to change color. Quickly add in your butter.
3. Pour in your cream. You will notice the caramel will foam up a bit at this point – it’s ok! Keep stirring.
4. Stir in your salt and stir until completely combined.
5. Carefully pour over the top of your set cheese cakes. Allow to cool slightly.
6. Sprinkle a pinch of salt on top of each cheese cake! Enjoy!

This recipe will make approximately 9-10 small cheesecakes. You can always combine them in larger jars, cups or custard cups. But you don’t want them too large since they are really sweet! You can always double the recipe if you want to make more!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!