The dessert in your photo looks like a Salted Caramel Marble Whip with a Caramel Crunch Base, layered in jars with creamy salted-caramel mousse, golden caramel sauce, crunchy biscuit crumbs, and a topping of whipped cream, toffee pieces, and chocolate-coated crunchy balls.
The exact original recipe and brand ingredients cannot be confirmed from the photo, so the recipe below is a detailed homemade version designed to recreate the look, texture, and flavor.
1. Recipe overview
6–8
Jars
35 min
Preparation
4–6 hr
Chilling
Difficulty: Easy to intermediate · No baking required if you use ready-made biscuits and caramel sauce.
2. Ingredients — complete list
The quantities below make approximately 6–8 dessert jars of 200–250 ml, depending on how generously you fill them.
A. Caramel crunch base
Ingredient
Quantity
Digestive biscuits or graham crackers
200 g
Butter, melted
60 g
Brown sugar
1 tbsp, optional
Fine salt
A small pinch
Best biscuit alternatives: Lotus Biscoff biscuits, plain tea biscuits, Marie biscuits, or graham crackers. Digestive biscuits give a buttery, crumbly base; Biscoff provides a stronger caramelized flavor.
B. Salted caramel marble whip
Ingredient
Quantity
Heavy whipping cream, cold (35% fat or higher)
500 ml
Cream cheese, softened
200 g
Thick caramel sauce or dulce de leche
180–200 g
Icing sugar
30–50 g
Vanilla extract
1 tsp
Fine sea salt
¼–½ tsp, to taste
Milk powder, optional
1–2 tbsp
The cream cheese helps the filling hold its shape, while the whipping cream makes it light and airy. Milk powder can help give the mixture a slightly richer, more stable texture.
C. Caramel ripple and drizzle
Ingredient
Quantity
Thick caramel sauce
150–200 g
Butter, optional
10 g
Fine sea salt
1 small pinch
Use a thick caramel that will form visible golden layers instead of disappearing into the cream. If your sauce is very runny, chill it before assembling.
D. Crunchy topping
Ingredient
Quantity
Crushed digestive or Biscoff biscuits
80–100 g
Toffee or caramel brittle, chopped
40–60 g
Chocolate-coated crispy balls
50–80 g
Extra whipped cream
100–150 ml
Extra caramel drizzle
2–4 tbsp
You can use chocolate-coated malt balls, crispy chocolate pearls, chopped toffee, caramelized nuts, or crushed praline. Keep the crunchy toppings separate until serving so they stay crisp.
3. Step-by-step preparation
Schoko-Käsekuchen Rezept – Cremiger Weltbester Schoko-Käsekuchen | PENNY.de
Step 1 — Prepare the crunchy biscuit base
Crush the biscuits into small crumbs, leaving a few slightly larger pieces for texture.
Mix with melted butter, optional brown sugar, and a pinch of salt.
Spoon approximately 2–3 tablespoons into each clean jar.
Press lightly with the back of a spoon. Refrigerate for 15 minutes.
Tip: Do not crush everything into a fine powder. Small crunchy pieces create the texture visible at the bottom of your jars.
Salted Caramel Sauce – PastrybySaloni
Step 2 — Make the salted caramel
For a quick version, use good-quality thick caramel or dulce de leche and stir in the salt.
For homemade caramel:
Heat 150 g sugar in a heavy saucepan over medium-low heat until melted and amber-colored.
Carefully add 100 ml warm heavy cream in small additions, stirring constantly. The mixture will bubble vigorously.
Add 25 g butter and ¼ teaspoon salt.
Stir until smooth, then cool completely before using.
Important: Hot caramel can cause serious burns. Never taste it while hot, and do not add cold cream all at once.
Crème fouettée au caramel | RICARDO
Step 3 — Make the salted caramel whip
Beat the softened cream cheese until completely smooth.
Add 180–200 g cooled caramel, vanilla, salt, and icing sugar.
In a separate chilled bowl, whip the cold cream to medium-stiff peaks.
Gently fold the whipped cream into the caramel-cheese mixture in 2–3 additions.
Taste and adjust the salt and sweetness.
The final filling should be fluffy, creamy, and thick enough to hold a spoon mark. Avoid overmixing, which can make the filling grainy or buttery.
Jarful delivery service in UAE | Talabat
Step 4 — Create the caramel marble layers
Add a layer of salted caramel whip over the biscuit base.
Spoon 1–2 teaspoons of caramel sauce around the inside edge of the jar.
Add a thin caramel drizzle over the cream.
Use a skewer to make one or two gentle swirls.
Add another layer of mousse, leaving room at the top.
For the look in the photo: Keep some caramel as a distinct golden band between the white cream and the biscuit crunch. Do not stir all the caramel into the mousse.
Art Of Delight Ice Creams Online Delivery | LBB, Bangalore
Step 5 — Decorate the jars
Pipe or spoon a swirl of whipped cream on top.
Drizzle with caramel sauce.
Sprinkle over the crushed biscuits, chopped toffee, and crispy chocolate balls.
Add a tiny pinch of flaky salt if desired.
Add the decorative crunch just before serving, or shortly beforehand, to prevent it from softening.
Smucker’s Salted Caramel Cheesecake Musse — SWEET MELI BAKERY
Step 6 — Chill and serve
Cover and refrigerate for at least 4 hours, preferably 6 hours, to allow the filling to firm up and the flavors to develop.
Serve chilled, directly from the jar. Keep the jars refrigerated until serving.
4. How to make it taste like a professional dessert shop
Use thick caramel: Thin caramel can soak into the biscuit layer and lose the distinct marble effect.
Balance the sweetness: Cream cheese, salt, and unsweetened whipped cream help prevent the dessert from becoming overwhelmingly sweet.
Use a crunchy base: Butter should bind the crumbs without making them greasy.
Keep the topping dry: Add chocolate balls, praline, and biscuit crumbs at the last moment.
Use a piping bag: This gives the top a neat, professional finish.
Choose transparent jars: Straight-sided glass jars show the contrasting cream, caramel, and crunch layers.
5. Nuts and allergen information
This is especially important if you are making these jars for children, guests, or selling them.
Ingredient
Contains or may contain
Digestive biscuits
Wheat/gluten; sometimes milk or soy
Butter and cream
Milk
Cream cheese
Milk
Caramel sauce
Usually milk; check the label
Chocolate-coated crispy balls
May contain milk, soy, wheat, or nuts
Toffee and brittle
May contain almonds, peanuts, or other nuts
Optional nut garnish
Specific tree nuts or peanuts
Which nuts work best?
Bio Mandeln mit Haut gehackt & geröstet online kaufen | TARABAO
1. Almonds
Use 20–30 g chopped, roasted almonds per 6–8 jars. They provide a firm crunch and a mild nutty flavor that pairs well with salted caramel.
Medium Pieces
– ellisbrospecans
2. Pecans
Use 20–30 g lightly toasted pecans. Their buttery flavor complements caramel particularly well.
Callebaut Chocolade Crispy Pearls Mini Mix 425 gram**
3. Hazelnuts
Use 15–25 g chopped roasted hazelnuts for a chocolate-caramel variation.
Geröstete & gehackte Bio Pistazien aus Spanien | TARABAO
4. Pistachios
Use 15–20 g chopped pistachios for a contrasting green garnish and a slightly savory note.
My recommendation: Almonds or pecans are the best starting choices. You can mix 20 g of roasted chopped nuts into the biscuit crumbs or sprinkle them over the caramel topping.
Nut quantities are optional additions, not required ingredients. If serving anyone with a nut allergy, omit nuts and check all packaged ingredients for allergen and cross-contact warnings. Do not assume a product is nut-free simply because nuts are not listed as an intentional ingredient.
6. Storage, shelf life, and food safety
Storage method
Recommendation
Refrigerator
Keep at or below 4°C
Best texture
Consume within 24–48 hours
Conservative homemade storage limit
Up to 3 days if continuously refrigerated and made hygienically
Room temperature
Do not leave out for more than 2 hours, or 1 hour above 32°C
Freezing
Possible, but the cream texture may change after thawing
Because this recipe contains dairy and whipped cream, keep it refrigerated. These are practical home-storage guidelines, not a validated commercial shelf life. If you intend to sell the jars, follow local food-safety requirements and establish an appropriate shelf life.
7. Frequently asked questions (Q&A)
Q1. Can I make this dessert without cream cheese?
Yes. Use approximately 600 ml of cold whipping cream and fold in 180–200 g thick caramel. The result will be lighter but less cheesecake-like and may be less stable. A suitable mascarpone-based filling is another option.
Q2. Why is my caramel whip runny?
Common reasons include warm cream, caramel that is still hot, insufficient whipping, or a filling with too much liquid. Chill the mixture first. If necessary, gently fold in some separately whipped cream; avoid adding more liquid caramel.
Q3. How do I get the distinct caramel marble effect?
Use cooled, thick caramel and gently swirl it through the cream only once or twice. Too much mixing will make the entire filling uniformly beige.
Q4. Can I use ready-made caramel sauce?
Absolutely. Choose a thick dessert caramel, dulce de leche, or thick salted caramel sauce. Thin pancake syrup is not a good substitute because it will run through the layers.
Q5. Can I use whipping cream available in Pakistan?
Yes, provided it is suitable for whipping and has enough fat to form stable peaks. Chilled dairy whipping cream generally works well. Some non-dairy whipping toppings are sweeter and behave differently, so adjust the sugar and follow the manufacturer’s instructions.
Q6. How do I stop the biscuit base from becoming soggy?
Use enough butter to bind the crumbs, chill the base before filling, and avoid pouring runny caramel directly into the biscuit layer. For maximum crunch, reserve some biscuit crumbs for the top and add them shortly before serving.
Q7. Can I prepare these jars a day in advance?
Yes. Assemble the base and filling, cover the jars, and refrigerate overnight. Add the crispy toppings shortly before serving.
Q8. Can I make this without an oven?
Yes. The recipe is no-bake if you use prepared caramel and biscuits. The homemade caramel is made on the stovetop.
Q9. Can I make a chocolate version?
Yes. Fold 50–75 g cooled melted chocolate into a portion of the filling, or use chocolate-coated crispy balls and a light chocolate drizzle. Keep some plain salted caramel filling to preserve the original flavor.
Q10. How can I make the jars less sweet?
Use unsweetened whipping cream, reduce the icing sugar to 0–20 g, add salt gradually, and use a less-sweet biscuit. Do not remove all the caramel, because it supplies the defining flavor.
Q11. How can I make the filling firmer for delivery or selling?
Use a tested stabilized whipped-cream recipe or a suitable dessert stabilizer according to its package directions. Keep the jars cold during transport; do not rely on extra sugar alone to stabilize the filling.
Q12. Can I sell these jars?
Yes, subject to local food-business requirements. Standardize the jar size, recipe weight, ingredient labels, allergen declarations, refrigeration, and shelf-life controls. Calculate the cost using your actual local ingredient and packaging prices.
8. Approximate nutrition
The following is an estimate for one jar when the batch makes 8 servings, including the biscuit base, cream filling, caramel, and a moderate amount of topping.
Nutrient
Approximate amount per jar
Calories
450–650 kcal
Protein
4–8 g
Carbohydrates
40–65 g
Total sugars
25–45 g
Fat
25–42 g
Saturated fat
14–25 g
Actual values will vary substantially with the cream, caramel brand, jar size, and toppings. Nuts increase the fat, protein, and calorie content. For accurate nutritional labeling, calculate from the precise ingredient brands and quantities used.
9. Scaling the recipe
Recipe quantity calculator
Adjust the batch size to estimate how much of each main ingredient you need.
Number of jars
4 jars
8 jars
12 jars
20 jars
Jar capacity
150 ml
200 ml
250 ml
Estimated total jar capacity
2.00 L
Scaled ingredients
Digestive biscuits
200 g
Butter
60 g
Whipping cream for filling
500 ml
Cream cheese
200 g
Caramel in filling
190 g
Additional caramel for layers
175 g
Crunchy toppings
140 g
The calculator scales the original 8-jar batch. Smaller or larger jars may change the actual yield and the number of layers.
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.
- Beetroot, Orange & Avocado Salad — Full Recipe - October 22, 2026
- Fajita Chicken Casserole — Full Detailed Recipe - October 22, 2026
- Salted Caramel Marble Whip Dessert Jars - October 22, 2026
