Salted Caramel Crunch Cheesecake Cups

Yield: 6–8 dessert cups
Prep: 20 minutes
Chill: 2–4 hours
Difficulty: Easy
Type: No-bake

Ingredients

Cheesecake Filling

• 1 box Jell-O Salted Caramel Crunch Cheesecake Mix — about 17.1 oz / 485 g
• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) cold heavy whipping cream
• ½ cup (120 ml) cold milk
• ¼ cup (60 ml) caramel sauce
• 1 tsp vanilla extract
• ¼ tsp fine sea salt

Crunch Layer

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp brown sugar
• ½ cup chopped pecans, peanuts, or your preferred nuts
• ¼ cup caramel bits or chopped soft caramel candies

Topping

• ¼ cup chopped nuts
• 2–3 tbsp caramel sauce
• 2 tbsp crushed graham crackers or cheesecake crunch
• Pinch of flaky sea salt

Directions

1. Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar until evenly moistened.
2. Spoon 1–2 tbsp into the bottom of each clear dessert cup and gently press down.
3. Prepare the filling: Beat softened cream cheese until smooth.
4. Add the Jell-O cheesecake mix, cold milk, caramel sauce, vanilla, and salt. Beat until smooth and creamy.
5. In a separate bowl, whip the heavy cream until medium-stiff peaks form.
6. Gently fold the whipped cream into the cheesecake mixture. Don’t overmix—the filling should remain light and fluffy.
7. Fold in some chopped nuts and caramel pieces for the crunchy texture seen in the picture.
8. Fill the cups: Pipe or spoon the cheesecake mixture over the crust, leaving a little room at the top.
9. Add another small layer of chopped nuts/crunch if desired.
10. Drizzle caramel sauce over each cup.
11. Finish with chopped nuts, crushed cheesecake crumbs, and a tiny pinch of flaky sea salt.
12. Cover and refrigerate for at least 2–4 hours, preferably overnight, until firmly set.

Complete Nut & Allergen Information

Contains/May contain:

• Tree nuts: pecans if used.
• Peanuts: only if peanuts are used.
• Dairy: cream cheese, heavy cream, milk, butter.
• Wheat/gluten: graham crackers and potentially the packaged cheesecake mix.
• Soy: possible in packaged caramel/candy or cheesecake mix.
• Egg: possible depending on the specific packaged mix and toppings.

For a nut-free version: Use crushed graham crackers, toffee bits, or pretzel crumbs instead of nuts, and verify that every packaged ingredient is labeled peanut-free and tree-nut-free.

Important: The exact allergen profile of the Jell-O mix and caramel/crunch topping can vary by product formulation and country. Check the package label for peanuts, tree nuts, milk, wheat, soy, and shared-facility warnings before serving someone with an allergy.

Quick Q&A

Q: Can I make these without nuts?
Yes. Replace the nuts with extra graham-cracker crumbs or nut-free toffee/pretzel crunch.

Q: How long do they last?
Keep refrigerated and consume within 3–4 days.

Q: Can I freeze them?
Yes, but the texture may become slightly different after thawing. For the best creamy texture, refrigerate instead.

Q: Can I use whipped topping instead of heavy cream?
Yes. Use about 2 cups prepared whipped topping and gently fold it into the cheesecake mixture.

Q: How do I get the layered look in the photo?
Alternate graham crunch → cheesecake filling → chopped crunch → cheesecake filling → caramel and nuts in clear cups.