Caramel Cheesecake Recipe Cups

These Salted Caramel Cheesecake Cups are so decadent! A crumbly almond flour base, smooth and creamy vanilla flavoured cheesecake filling is all topped with a layer of salted caramel and pecans. They are so easy to make, can be prepared 3 to 4 days in advance and travel well.  These cheesecake cups are Paleo, Vegan, Dairy Free, Grain Free, Gluten Free, Refined Sugar Free and Specific Carbohydrate Diet Legal. 

Each pot is the perfect combination of crumbly base, incredibly smooth and creamy cheesecake filling and a thick salted caramel topping dotted with small pieces of chopped pecans.

Unlike other cheesecake bases I have used in the past, I wanted this one to be more crumbly in texture. I skipped using chopped nuts or dates and instead made it with a simple mixture of almond flour, cinnamon, coconut oil, honey and vanilla. This is a great base to use in pots or jars because it maintains a defined lined when topped with the cheesecake layer but can easily be broken with a spoon into a crumbly texture when eaten.

Caramel Ripple Cheesecake Cups Recipe

Next up is the smooth and creamy cheesecake layer which is made with ground cashews and lightly flavoured with vanilla. This cheesecake filling is slightly tart thanks to the addition of lemon juice and only a small amount of honey which is a great contrast to the sweet caramel topping. This is the first time I have made a cashew based cheesecake that doesn’t require freezing and I am really happy with how firm it becomes just by refrigerating it for an hour.

I saved the best for last. The salted caramel with chopped pecans is the final layer of the pot and it’s soooo good.

Truthfully I am not a big fan of caramel on its own, I find it to often be almost sickly sweet. It is amazing what the addition of just a sprinkling of salt does to cut through the sweetness of caramel and completely transform the flavour.

No Bake Caramel Cheesecake Shooters

I used small glass espresso cups to hold these vegan caramel cheesecakes, but mason jars or even small glasses would also work, just measure them out first with water to ensure they hold a minimum of ¾ cup. I prefer to use something glass to hold the vegan caramel cheesecake so that you can see each layer of filling.

These would be a great dessert to serve to guests, especially as they can be made up to a few days in advance and require zero prep before serving .

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@_) on Instagram, I love seeing your photos!

Banana Blondie Cheesecake

These Salted Caramel Cheesecake Cups are so decadent! A crumbly almond flour base, smooth and creamy vanilla flavoured cheesecake filling is all topped with a layer of salted caramel and pecans. They are so easy to make, can be prepared 3 to 4 days in advance and travel well. 

Calories: 760 kcal Carbohydrates: 48 g Protein: 10 g Fat: 63 g Saturated Fat: 39 g Sodium: 443 mg Potassium: 359 mg Fiber: 4 g Sugar: 39 g Calcium: 52 mg Iron: 4 mg

These Salted Caramel Cheesecake Cups are so decadent! A crumbly almond flour base, smooth and creamy vanilla flavoured cheesecake filling is all topped with a layer of salted caramel and pecans. They are so easy to make, can be prepared 3 to 4 days in advance and travel well. 

Calories: 760 kcal Carbohydrates: 48 g Protein: 10 g Fat: 63 g Saturated Fat: 39 g Sodium: 443 mg Potassium: 359 mg Fiber: 4 g Sugar: 39 g Calcium: 52 mg Iron: 4 mg