Salted Caramel Cheesecake Pots

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Individual Salted Caramel Cheesecake Pots with a Buttery Biscuit Base, Whipped Cream, and Caramel Drizzle!

I’m probably one of the worlds biggest Cheesecake fans, and I couldn’t resist posting yet another one onto this blog of mine. I realise that not everyone loves cheesecake, but a very large percentage of you love them just as much as I do! Good news, because I won’t be stopping posting them any time soon.

Anyway, as all the cheesecakes I do tend to be full size ones, I thought I would go down a slightly different route and take inspiration from my No-Bake Lemon Cheesecakes as they’ve been quite popular on my blog recently, and do something similar. Another recipe to be quite popular these days is my No-Bake Salted Caramel Cheesecake, so it seem obvious to choose this flavour.

I realise that you can just use the No-Bake Salted Caramel Cheesecake recipe to make your own individual ones, but when I make these individual ones I do make them slightly differently to the full size type.

As my Homemade Caramel Sauce has been a hit since posting, I wanted to use some of it to make this recipe, but it had actually all disappeared. I got in the habit of eating it with various treats, and I had some Carnations Caramel lying round… soooo i used that. But Homemade Caramel Sauce would work SO well.

The good thing about making a dessert into individual pots such as the Gü ramekins I used, or glasses for example, is that you can make them slightly lower fat if you wanted. You shouldn’t use the lowest fat cream cheese to exist, and single cream, as that would be too thin… but you can use lower fat cream cheese and double cream for example, or full fat cream cheese and single cream.

For these particular ones, I used half full fat cream cheese, and half low fat cream cheese, with double cream. It made the texture perfect. Using slightly less butter in the base made it easier to eat in the jar as its slightly more crumbly, and technically its less fatty that way as well. Obviously, these changes aren’t essential, but I know some of you would love this info.

The important part of the ‘Salted’ part of the caramel is to use the right salt. I’ve said this in other recipes such as my No-Bake Salted Caramel Cheesecake, because it really is important. I use Maldon Sea Salt because its chunky, and it has a lovely taste. Therefore, I use 2tsps of it. However, you can’t simply substitute it for 2tsps of table salt. That type of salt is much stronger, and might give it a funny taste… so try to use sea salt, and taste as you go if you’re a newbie to Salted Caramel!

I do love individual desserts because you don’t have to slice them, at the time there is less to clean up (till after) but they also look cute, and clean, and lovely. They’re something that you can easily bring out at a party, or have for part of an afternoon tea etc… they’re something that everyone will enjoy! x

5 from 3 votes
Salted Caramel Cheesecake Pots!
Prep Time
10 mins
Cook Time
15 mins
Setting Time
2 hrs
Total Time
25 mins

Individual Salted Caramel Cheesecake Pots with a Buttery Biscuit Base, Cream, and Caramel Drizzle!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 Cheesecakes
Calories: 446 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 100 g Unsalted butter (melted)
Cheesecake Filling
  • 500 g Cream Cheese/Mascarpone
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel/Dulce de Leche
  • 1-2 tsp Maldon Sea Salt Flakes
  • 300 ml Double Cream
  • 150 ml Double Cream
  • 1 tbsp Icing Sugar
  • Caramel/Dulce de Leche
  • Sprinkles
For the Biscuit Bases
  1. Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 

  2. Portion between 12 Ramekins/Glasses and then press down relatively firmly. 

For the Cheesecake Filling
  1. Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.

  2. Add the Caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!

  3. Pour in the Double Cream and the salt, and whisk again till smooth. As these are individual desserts, that are in dishes, it doesn't have to be that thick. It just has to be combined and lump free. 

  4. Pour/Spoon the Mixture between the 12 Cheesecakes and smooth over.

  5. Set the Cheesecakes in the fridge for 1-2 hours. 

For the Decoration
  1. Whip up the Double Cream and Icing Sugar until thick. Pipe onto your cheesecakes. 

  2. Drizzle over some extra Caramel, and sprinkle over some sprinkles! Enjoy!

Recipe Notes
  • As these cheesecakes are in ramekins or glasses as you can see in the pictures, its actually easier if the cheesecake isn't as thick as a regular No-Bake Cheesecake such as my No-Bake Salted Caramel Cheesecake
  • I use less butter in the base of these as its easier to eat out of the jar that way. 
  • I used Carnations Caramel to make these, or my Homemade Caramel Sauce
  • I used some Gü pots that I have had for a while from eating their desserts - they're the perfect size!
  • These will last in the fridge for 3 days once made. 
  • As these are made in the ramekins/glasses, you can use lower fat cream cheese - but be careful it doesn't split when mixing. 
Nutrition Facts
Salted Caramel Cheesecake Pots!
Amount Per Serving
Calories 446 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 91mg30%
Sodium 374mg16%
Potassium 175mg5%
Carbohydrates 40g13%
Sugar 19g21%
Protein 6g12%
Vitamin A 1000IU20%
Vitamin C 0.2mg0%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Caramel & Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Ramsha
    March 13, 2020 at 1:22 pm

    5 stars
    will defo try this!!

  • Alice
    January 29, 2020 at 8:18 pm

    These mini cheesecakes look delicious! Would it be okay to use regular table salt rather than buying Maldon Sea Salt Flakes?

    • Jane's Patisserie
      February 1, 2020 at 10:03 pm

      I never use table salt – only sea salt. They are very different in cooking/baking – and doesn’t generally have a nice taste!

  • Kaydee
    November 6, 2019 at 12:50 pm

    Hi, can these be made ahead and frozen?

    • Jane's Patisserie
      November 6, 2019 at 2:31 pm

      Hey! yes they can, preferably without decoration!

  • Julie
    August 24, 2019 at 8:14 am

    In your recipe for the mini salted caramel cheesecake you say you used half fat cream cheese and half low fat cream cheese, but the ingredients only mention mascarpone/cream cheese. Do you need both? Or just one of them?!

    • Jane's Patisserie
      August 24, 2019 at 8:42 am

      As with all of my cheesecakes, I mention Mascarpone and Cream Cheese as they are interchangeable in cheesecakes. I also say in the notes how you can use half low-fat if you wish but it’s not essential. The weight of Cream Cheese is important, which is why it’s in the recipe.

  • Abreen Ali
    August 13, 2019 at 10:33 pm

    Hi Jane,
    How would you adapt this to make some of your other delicious no bake cheesecakes into cheesecake pots?e.g chocolate orange cheesecake. I’d love if you could post some more individual/ shot glass desserts ❤️

  • Monique
    May 14, 2019 at 6:15 pm

    Hi Jane,

    How would I use this recipe to make a full sized cheesecake? Roughly the size of the no bake Oreo cheesecake on your website!


    • Jane's Patisserie
      May 14, 2019 at 7:07 pm

      Yes, but you can have a look at my Full Size salted caramel cheesecake recipe on my blog if it helps.

  • Kyle Curran
    November 25, 2018 at 9:06 pm

    Since you also use carnations caramel maybe you can help. I use a basic cheesecake base, full fat cream cheese and double cream and it always works out fine but when i add the caramel it becomes too runny and it just does not set. Is it something to do with the water content in the caramel? Please help 😂

    • Jane's Patisserie
      November 26, 2018 at 8:47 am

      You just aren’t whipping it up enough or over whipping – If it stays smooth and goes thick, and then suddenly goes runny it’s over whipped, but if its never actually got thick, it’s not whipped up enough. Naturally anything else added in can affect the mix, but I never have an issue with it! x

  • sarah adams
    June 26, 2018 at 10:48 pm

    5 stars
    can you roughly measure for me the size of your GU pots please x

  • Jemma Matthews
    June 9, 2018 at 10:33 am

    5 stars
    I made these earlier this week, I swapped out the regular digestive biscuits for gluten-free digestive biscuits (my partners parents are GF) and these were absolutely delicious!! All given 10/10 reviews, thanks so much Jane!


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