Fluffy cheesecake mousse is layered between salted caramel sauce and a brown sugar graham cracker crust to make this No Bake Caramel Cheesecake Mousse. I could not resist these little jars once they were stashed in the refrigerator. I worked my way through one of the jars, a tiny taste at a time as I waited through the day to serve them at night.
This is the best no-bake cheesecake dessert I’ve ever tasted. The cheesecake mousse layer is super fluffy and not at all heavy. As a result, the crumbs do not absorb the moisture from the cheesecake, allowing them to remain crisp and chewy.
I’ve served this layered into cute little jars, in fancy glasses, or layered into a larger family-style casserole dish or trifle bowl. This recipe was the result when I was craving cheesecake on a day when I lacked any motivation to actually bake one. I saw the cream next to the cream cheese in the refrigerator and one thing led to another. The whole family loved the way this dessert turned out.
Kitchen Tip: I use this bowl, this mixer, and these jars to make this recipe.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
No Bake Caramel Cheesecake Mousse
5 from 1 voteSavePinPrintReviewServings: 6 -8 servings
Ingredients
- ▢16 ounces cream cheese room temperature
- ▢1/2 cup sugar
- ▢3/4 cup heavy cream
- ▢1 teaspoon lemon juice
- ▢1 teaspoon vanilla extract
- ▢1/3 cup caramel sauce warm enough to pour, but not hot
- ▢1 1/2 cups graham cracker crumbs about 10 crackers worth
- ▢1/4 cup butter melted
- ▢1/4 cup light brown sugar
Instructions
- Mix together the graham cracker crumbs, brown sugar and butter. Set aside. Cream together the cream cheese and the sugar until smooth. Slowly add the cream, mixing until well combined. Stir in the lemon juice and vanilla. Set out 4-6 small jars and scoop 2-3 tablespoons of the graham cracker mixture into each jar. Press the crumbs down to form the bottom crust. You’ll want to use about 2/3 of the crumb mixture for the bottom layers.
- Scoop about half of the cheesecake filling into each jar and spread it across the crumb layer. Drizzle a tablespoon or so of caramel over the filling and then scoop another layer of cheesecake on top of the caramel. Top with another drizzle of caramel and sprinkle with the remaining graham cracker crumbs. Chill for an hour or overnight before serving. Enjoy!
