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Individual salted caramel cheesecake pots with a buttery biscuit base, whipped cream, and caramel drizzle!

More cheesecake!

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.

Cream cheese and double cream

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!

Individual desserts

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

Salted Caramel Cheesecake Pots!

Individual salted caramel cheesecake pots with a buttery biscuit base, whipped cream, and caramel drizzle!
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Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 25 minutes
Servings: 12 Cheesecakes
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

  • Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
  • Portion between 12 ramekins/glasses and then press down relatively firmly. 

For the Cheesecake Filling

  • Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth.
  • 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!
  • 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. 
  • Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  • Set the cheesecakes in the fridge for 1-2 hours. 

For the Decoration

  • Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
  • Drizzle over some extra caramel, and sprinkle over some sprinkles! Enjoy!


  • 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. 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Katie Mann on April 4, 2022 at 6:48 pm


    Would it be possible to freeze these after making them? I’m trying to get ahead of the game for a party!

    Thank you!

    • Jane's Patisserie on April 6, 2022 at 2:58 pm

      Hiya! Yes absolutely – you can freeze them for up to three months! Hope this helps! x

  2. Dawn Moriarty on April 23, 2021 at 7:50 am

    Hi I’d like to make these as individual cheesecakes in a tin. Should I just whip the mix for longer as they won’t be individual dishes? Tia

    • Jane's Patisserie on April 26, 2021 at 2:46 pm

      Hey, just have a look at my salted caramel cheesecake recipe as that is one big one already xx

  3. Victoria Orsborne on April 11, 2021 at 5:09 pm

    Where are these jars from and what size are they please?:)

  4. Nicola Newlands on April 8, 2021 at 11:10 am

    Hi. What ML are your ramekins please?

  5. Emily on March 7, 2021 at 7:14 pm

    5 stars
    Hi Jane! Just wondering with the carnation caramel, do you just add this straight out the tin cold? Xx

    • Jane's Patisserie on March 8, 2021 at 7:31 pm

      Yeah I just add it in straight out of the tin!

  6. Reena Taglani on September 20, 2020 at 12:10 pm

    Can I just half everything to make 6?

  7. Marwa on September 8, 2020 at 10:42 pm

    Hello, do you think it is possible to use chocolate digestives for this recipe?

    • Jane's Patisserie on September 9, 2020 at 8:41 am

      Yes, although I would use 2/3 of the butter x

    • Abi on September 4, 2021 at 9:51 pm

      So I’ve just attempted making this recipe mix using a food processor I have inherited from my grandmother (Ovatio 2 Moulinex). I’ve whipped everything together for the filling and it’s quite runny….what have I done wrong?? Amature baker here lol

  8. Lyn on August 5, 2020 at 2:34 pm

    5 stars
    Made these at the weekend using your homemade caramel sauce recipe too. Sauce was a little underdone- needed to be braver with it – but the end result was still delicious!! Reduced the cheesecake quantities down to make just 4 and it worked perfectly. Thanks!

  9. natalie on July 30, 2020 at 9:07 am

    I absolutely love the GU York cheesecakes and I’m trying to find a recipe to make my own. I have no idea where to even begin. Are theres baked or chilled. How do you get the base with that lovely spice flavour. Are there any of your recipes you could recommend I start with to try and get something with similar flavours and texture?

    • Jane's Patisserie on July 30, 2020 at 3:48 pm

      Hey! I’m afraid I haven’t tried that style yet but I shall add it to my list! X

  10. Kelly on July 20, 2020 at 4:25 pm

    To make this into galaxy cheesecake insted how muvh chocolste would i need to use?

    • Jane's Patisserie on July 20, 2020 at 7:12 pm

      Have a look at my galaxy Cheesecake recipe xx

  11. Kelly on July 5, 2020 at 12:49 pm

    If i made this without the caramel would i need to add anything extra?

  12. Lauren on July 4, 2020 at 9:35 pm

    Hi Jane, I have made these cheesecakes as per the recipe but they turned out so salty. I only used 1 and a bit tspn rather than the 2 in the recipe so not sure what went wrong. Do you know what it might be? We used rock salt (is that different/more salty than sea salt??) thanks

    • Jane's Patisserie on July 5, 2020 at 3:52 pm

      Salt definitely has different strengths, so it could just need less for you but also you might just find things more salty than others! xx

  13. Khadiza on June 24, 2020 at 9:37 am

    Hi Jane, I usually make your biscoff cheesecake (which is amazing!) in individual pots. Do you think I could apply the half full fat/half low fat cream cheese and less butter in the base ideas that you’ve used here for when making the biscoff cheesecake in pots without any detriment to the cheesecake please? Thank you! x

    • Jane's Patisserie on June 24, 2020 at 11:17 am

      Hey! So yes as they are contained in a pot here you can use the slightly lower fat (but sometimes it will make it softer!) – but the pots make it okay! xx

  14. Chrissy on May 21, 2020 at 10:59 am

    5 stars
    Loved them only made half the recipe but they where a hit

    • Reena Taglani on September 20, 2020 at 12:01 pm

      Hey! I want to make 6. Did you just reduce everything in half? X

  15. Ramsha on March 13, 2020 at 1:22 pm

    5 stars
    will defo try this!!

  16. Alice on 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 on 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!

  17. Kaydee on November 6, 2019 at 12:50 pm

    Hi, can these be made ahead and frozen?

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

      Hey! yes they can, preferably without decoration!

  18. Julie on 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 on 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.

  19. Abreen Ali on 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 ❤️

  20. Monique on 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 on 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.

  21. Kyle Curran on 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 on 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

  22. sarah adams on June 26, 2018 at 10:48 pm

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

  23. Jemma Matthews on 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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