Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
Instructions
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
Make the crunchy mixture
Combine:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
Make the crunchy mixture
Combine:
Crushed pretzels
Toffee bits
Chopped pecans
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
5. Fold in Cool Whip
Gently fold in the thawed Cool Whip until the mixture is light and fluffy. Don’t overmix.
Make the crunchy mixture
Combine:
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire cheesecake-mix package and beat until incorporated.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
4. Flavor it
Mix in vanilla, salt, and 2–3 tablespoons caramel sauce if using.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
7. Fill the cups
Spoon or pipe the mixture into clear 8–10 oz dessert cups. For the layered appearance in your photo, alternate cheesecake mixture with small amounts of crunch.
8. Finish the tops
Drizzle each cup with caramel sauce and sprinkle generously with:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
5. Fold in Cool Whip
Gently fold in the thawed Cool Whip until the mixture is light and fluffy. Don’t overmix.
Make the crunchy mixture
Combine:
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire cheesecake-mix package and beat until incorporated.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
4. Flavor it
Mix in vanilla, salt, and 2–3 tablespoons caramel sauce if using.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
7. Fill the cups
Spoon or pipe the mixture into clear 8–10 oz dessert cups. For the layered appearance in your photo, alternate cheesecake mixture with small amounts of crunch.
8. Finish the tops
Drizzle each cup with caramel sauce and sprinkle generously with:
chopped pecans
toffee pieces
crushed pretzels
a tiny pinch of flaky sea salt
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
5. Fold in Cool Whip
Gently fold in the thawed Cool Whip until the mixture is light and fluffy. Don’t overmix.
Make the crunchy mixture
Combine:
Crushed pretzels
Toffee bits
Chopped pecans
Reserve some for decorating the tops.
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire cheesecake-mix package and beat until incorporated.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
4. Flavor it
Mix in vanilla, salt, and 2–3 tablespoons caramel sauce if using.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
7. Fill the cups
Spoon or pipe the mixture into clear 8–10 oz dessert cups. For the layered appearance in your photo, alternate cheesecake mixture with small amounts of crunch.
8. Finish the tops
Drizzle each cup with caramel sauce and sprinkle generously with:
chopped pecans
toffee pieces
crushed pretzels
a tiny pinch of flaky sea salt
9. Chill
Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until nicely set.
To make them look like the photo
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
5. Fold in Cool Whip
Gently fold in the thawed Cool Whip until the mixture is light and fluffy. Don’t overmix.
Make the crunchy mixture
Combine:
Crushed pretzels
Toffee bits
Chopped pecans
Reserve some for decorating the tops.
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Spoon a little cheesecake mixture into the bottom.
Add a small layer of the pretzel/toffee/pecan crunch.
Add more cheesecake filling.
Repeat if your cups are deep enough.
Finish with cheesecake filling.
Drizzle with caramel sauce.
Sprinkle generously with toffee, pecans and crushed pretzels.
Finish with a tiny pinch of flaky sea salt.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire cheesecake-mix package and beat until incorporated.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
4. Flavor it
Mix in vanilla, salt, and 2–3 tablespoons caramel sauce if using.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
7. Fill the cups
Spoon or pipe the mixture into clear 8–10 oz dessert cups. For the layered appearance in your photo, alternate cheesecake mixture with small amounts of crunch.
8. Finish the tops
Drizzle each cup with caramel sauce and sprinkle generously with:
chopped pecans
toffee pieces
crushed pretzels
a tiny pinch of flaky sea salt
9. Chill
Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until nicely set.
To make them look like the photo
Ue clear 8–10 oz plastic cups with dome lids. Don’t crush the toppings too finely—the photo has noticeable chunks of caramel/toffee and nuts on top.
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
The filling combination of cheesecake mix, milk, cream cheese and whipped topping is consistent with recipes specifically designed around this Jell-O mix.
S
sipthesoup.com
Instructions
1. Soften the cream cheese
Place the cream cheese in a large bowl. Beat with an electric mixer for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire box of Salted Caramel Crunch Cheesecake Mix. Mix until combined.
3. Add the milk
Slowly pour in the cold milk while mixing on low speed. Increase to medium and beat for about 2–3 minutes, until thick and creamy.
4. Add flavor
Mix in:
Vanilla
2–3 tbsp caramel sauce
Salt, if desired
5. Fold in Cool Whip
Gently fold in the thawed Cool Whip until the mixture is light and fluffy. Don’t overmix.
Make the crunchy mixture
Combine:
Crushed pretzels
Toffee bits
Chopped pecans
Reserve some for decorating the tops.
Assemble the cups
Use clear 8–10 oz plastic dessert cups like those shown in the picture.
Layer:
Spoon a little cheesecake mixture into the bottom.
Add a small layer of the pretzel/toffee/pecan crunch.
Add more cheesecake filling.
Repeat if your cups are deep enough.
Finish with cheesecake filling.
Drizzle with caramel sauce.
Sprinkle generously with toffee, pecans and crushed pretzels.
Finish with a tiny pinch of flaky sea salt.
Chill
For the exact look in your photo: use clear 8–10 oz cups, fill them almost to the top, and put the chopped toffee/pecans/pretzels directly on the surface. The crunchy topping is best added shortly before serving so it stays crisp.
Recipe reference for the pictured-style cheesecake cups
S
Sources
Absolutely — the photo appears to be Salted Caramel Crunch Cheesecake Dessert Cups made with the Jell-O Salted Caramel Crunch Cheesecake Mix. The cups are no-bake and can be prepared ahead.
S
sipthesoup.com
Salted Caramel Crunch Cheesecake Cups
Makes: 6–8 cups
Prep: 20–25 minutes
Chill: 2–4 hours
No baking required
Ingredients
Cheesecake filling
1 box Jell-O Salted Caramel Crunch Cheesecake Mix (about 11.7 oz)
1½ cups cold whole milk
8 oz cream cheese, softened
8 oz Cool Whip or other whipped topping, thawed
½ tsp vanilla extract
¼ tsp salt, optional
2–3 tbsp caramel sauce, optional
Crunch/topping
½ cup toffee bits
½ cup crushed pretzels
¼ cup chopped pecans
¼ cup caramel sauce
Small pinch of flaky sea salt
Full Method
1. Prepare the cream cheese
Beat the softened cream cheese for 1–2 minutes until completely smooth.
2. Add the Jell-O mix
Add the entire cheesecake-mix package and beat until incorporated.
3. Add milk
Slowly pour in the cold milk while mixing. Continue beating until the mixture becomes thick and creamy.
4. Flavor it
Mix in vanilla, salt, and 2–3 tablespoons caramel sauce if using.
5. Fold in whipped topping
Gently fold in the Cool Whip until the cheesecake mixture is light and fluffy.
6. Add the crunch
Mix about half of the crushed pretzels, toffee pieces, and pecans into the cheesecake mixture.
7. Fill the cups
Spoon or pipe the mixture into clear 8–10 oz dessert cups. For the layered appearance in your photo, alternate cheesecake mixture with small amounts of crunch.
8. Finish the tops
Drizzle each cup with caramel sauce and sprinkle generously with:
chopped pecans
toffee pieces
crushed pretzels
a tiny pinch of flaky sea salt
9. Chill
Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until nicely set.
S
sipthesoup.com
To make them look like the photo
Use clear 8–10 oz plastic cups with dome lids. Don’t crush the toppings too finely—the photo has noticeable chunks of caramel/toffee and nuts on top.
For an extra creamy texture: let the cream cheese reach room temperature before mixing, but keep the milk cold.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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