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No-Bake Caramel Crunch Mini Cheesecakes

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This no-bake caramel crunch mini cheesecakes in a jar recipe are quick and easy and perfect to serve a crowd! You will love the graham cracker crust, the no-bake cheesecake filling that is then topped with caramel popcorn. This dessert is perfect to serve when you want to wow your guests! 

 No-Bake-Caramel-Crunch-Mini-Cheesecakes-complete

I love no bake cheesecake recipes! They are a fail proof dessert that looks like you spent hours preparing! That is one of the many reasons why I love these no-bake caramel crunch mini cheesecakes in mason jars! 

  • They are easy to make
  • Full of delicious crunchy flavor paired switch caramel and cheesecake
  • Can serve a crowd
  • Individually portioned
  • Easily adaptable for different events
  • You can make them ahead of time! 

Pair these with our Oreo Dump cake or our Pina Colada Dip to have the perfect dessert spread at your next gathering! 

 No-Bake-Caramel-Crunch-Mini-Cheesecakes-Ingredients

Ingredients:

For the cheesecake base:

  • 2 ½ cups heavy cream
  • 4 tbsp powdered sugar
  • 4 8oz blocks full fat cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract

For the graham cracker crust:

  • 2 cups graham cracker crumbs
  • ¼ cup brown sugar
  • ½ cup butter, melted

For the Caramel Crunch topping:

  • 3/4 cup Crunch n Munch, or any caramel popcorn with roasted peanuts
  • ½ cup caramel sauce, homemade or store-bought

How to Make No-Bake Caramel Crunch Mini Cheesecakes

For the cheesecake:

  1. Using an electric mixer or stand mixer, whisk together the heavy cream and powdered sugar until stiff peaks form. Set aside.
  2. Using an electric mixer or stand mixer, beat the cream cheese and granulated sugar until it is smooth and lump-free. Add the sour cream and vanilla and beat until the mixture is fully incorporated.
  3. Take half of the whipped cream mixture and fold it into the cream cheese mixture until it is fully incorporated. Take the remaining half of the whipped cream mixture and fold that in as well.

For the graham cracker crust:

  1. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until it resembles the consistency of wet sand.

To assemble cheesecakes:

  1. Take a tbsp of the graham cracker mixture and place in the bottom of a mason jar. Lightly press so a crust forms.
  2. Using a spoon or a piping bag, layer cheesecake mixture onto the graham cracker crust until nearly hitting the top of the mason jar. Add a layer of caramel sauce, then top with Crunch n Munch. 
  3. Let it sit in the fridge for at least 1 hour. Serve chilled.
 No-Bake-Caramel-Crunch-Mini-Cheesecakes-final-product

Tips Tricks and FAQS

  • This recipe is easily adjusted. If you are serving lots of people you can double or triple the recipe. Not serving as many? Half the recipe. 
  • You can easily swap out the caramel popcorn for fruit if you prefer. 
  • Be sure to let your cheesecake ingredients get to room temperature prior to mixing them. You want to really cream the sugar and the cream cheese s that your cheesecake is light and airy. 
 No-Bake-Caramel-Crunch-Mini-Cheesecakes-on-spoon

Storage

You can store your assembled caramel popcorn crunch mason jar cheesecakes in the fridge for up to 2 days. 

If you want to make these more in advance, you can freeze them prior to adding the topping. Make sure they are in a freezer-safe container with a lid. They will keep for up to 3 months. Thaw in the fridge. Once thawed add the topping. 

 No-Bake-Caramel-Crunch-Mini-Cheesecakes-spoon-on-board

Can you make these ahead of time?

These non-bake cheesecakes in mason jars can be made ahead of time, in fact, you want to be sure to make them ahead of time to give the cheesecake time to set. Be sure to make these and let them sit in the fridge at least 1 hour ahead of time. 

My personal recommendation is to assemble these the night before excluding the topping, and then add the topping right before serving. 

No-Bake-Caramel-Crunch-Mini-Cheesecakes

More Recipes:

Yield: 24 mini mason jars

No-Bake Caramel Crunch Mini Cheesecakes

No-Bake-Caramel-Crunch-Mini-Cheesecakes-recipe

This no-bake caramel crunch mini cheesecakes in a jar recipe are quick and easy and perfect to serve a crowd! You will love the graham cracker crust, the no-bake cheesecake filling that is then topped with caramel popcorn. This dessert is perfect to serve when you want to wow your guests! 

Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • For the cheesecake base:
  • 2 ½ cups heavy cream
  • 4 tbsp powdered sugar
  • 4 8oz blocks full fat cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • For the graham cracker crust:
  • 2 cups graham cracker crumbs
  • ¼ cup brown sugar
  • ½ cup butter, melted
  • For the Caramel Crunch topping:
  • 3/4 cup Crunch n Munch, or any caramel popcorn with roasted peanuts
  • ½ cup caramel sauce, homemade or store bought

Instructions

    For the cheesecake:

  • Using an electric mixer or stand mixer, whisk together the heavy cream and powdered sugar until stiff peaks form. Set aside.
  • Using an electric mixer or stand mixer, beat the cream cheese and granulated sugar until it is smooth and lump free. Add the sour cream and vanilla and beat until the mixture is fully incorporated.
  • Take half of the whipped cream mixture and fold it into the cream cheese mixture until it is fully incorporated. Take the remaining half of the whipped cream mixture and fold that in as well.

For the graham cracker crust:

  • In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until it resembles the consistency of wet sand.

To assemble cheesecakes:

  • Take a tbsp of the graham cracker mixture and place in the bottom of a mason jar. Lightly press so a crust forms.
  • Using a spoon or a piping bag, layer cheesecake mixture onto the graham cracker crust until nearly hitting the top of the mason jar. Add a layer of caramel sauce, then top with Crunch n Munch. 
  • Let set up in the fridge for at least 1 hour. Serve chilled.

Notes

Equipment:

  • Electric mixer or stand mixer
  • Assembled cheesecakes can be stored in the fridge for up to 2 days. Cheesecakes can be frozen in a freezer safe container for up to 3 months. Set on the counter overnight to thaw before serving.

This recipe can easily be halved or doubled to adjust for your serving needs.

You can change out the fruits used to make these mason jar cheesecakes for any season.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 381Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 249mgCarbohydrates: 28gFiber: 0gSugar: 23gProtein: 4g

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