Salted Caramel Crunch Cheesecake Cups

The photo shows individual no-bake salted-caramel cheesecake cups with a creamy filling, caramel/toffee crunch, and chopped nuts. A current copycat recipe uses Jell-O Salted Caramel Crunch Cheesecake Mix, milk, cream cheese, whipped topping, caramel, toffee, pretzels, and pecans.

Ingredients — Makes 6–8 cups

Cheesecake filling

1 box (about 11.7 oz / 332 g) Jell-O Salted Caramel Crunch Cheesecake Mix
1½ cups cold whole milk
8 oz (226 g) cream cheese, softened
8 oz (226 g) whipped topping, thawed
2–3 tbsp caramel sauce
½ tsp vanilla extract
¼ tsp fine salt, optional

Crunch topping

½ cup toffee bits
½ cup crushed pretzels
¼ cup chopped pecans
2–3 tbsp caramel sauce
Pinch of flaky sea salt

Method

Make the filling: Beat softened cream cheese until completely smooth.
Add the cheesecake mix and gradually pour in the cold milk.
Beat for about 2 minutes, until thick and pudding-like.
Mix in caramel sauce, vanilla, and optional salt.
Gently fold in the whipped topping until light and creamy.
Prepare the crunch: Mix toffee pieces, crushed pretzels, and chopped pecans.
Spoon a little crunch into the bottom of each clear plastic cup.
Pipe or spoon the cheesecake mixture over the crunch.
Add another small layer of crunch in the middle if desired.
Finish with cheesecake filling.
Drizzle with caramel sauce and generously sprinkle with the pecan-toffee crunch.
Add a tiny pinch of flaky salt.
Cover and refrigerate for at least 2–4 hours before serving.

Nut information

Nuts in this version:

Pecans — ¼ cup chopped
The pictured topping appears to contain chopped nuts, but the exact nut variety cannot be confirmed from the photo.

Possible substitutions: walnuts, almonds, cashews, or peanuts. If serving someone with an allergy, treat each as a different allergen.

Nut-free option: Omit pecans completely and increase the toffee/pretzel mixture. You can also use crushed cookies for additional crunch.

Allergy warning: Check the actual package labels for the cheesecake mix, toffee, caramel, pretzels, whipped topping, and any nuts you use. Jell-O cheesecake products can contain milk, wheat, and soy, and formulations vary by product and market.

Nutrition — Approximate

Because the exact salted-caramel product and topping quantities can vary, these are estimates, not official nutrition facts:

Calories: ~500–650 per cup
Protein: ~6–9 g
Carbohydrates: ~55–70 g
Fat: ~25–35 g
Sugar: ~40–50 g
Sodium: ~400–700 mg

The nuts, caramel, toffee, and pretzels substantially change the final nutrition.

Best presentation

For the same look as the photo, use 8–10 oz clear dessert cups with lids. Layer:

Crunch → cheesecake → crunch → cheesecake → caramel drizzle → chopped pecans + toffee → tiny pinch of flaky salt.

Serve very cold for the thickest, creamiest texture.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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.