Ingredients

Cheesecake Filling

  • 1 box Jell-O Salted Caramel Crunch Cheesecake Mix (about 11.7 oz / 332 g)
  • 2½ cups cold milk
  • 8 oz (225 g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping or heavy cream, whipped

Crunch Layer

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • ½ cup chopped pecans
  • ½ cup caramel bits or chopped soft caramel candies
  • Pinch of salt

Topping

  • ½ cup caramel sauce
  • ½ cup chopped pecans
  • ¼ cup crushed caramel candies or toffee bits
  • Whipped cream, optional
  • Small pinch of flaky sea salt

Instructions

1. Make the crunchy base
In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, chopped pecans, caramel pieces, and a small pinch of salt.

Mix until everything is evenly coated.

2. Prepare the cheesecake mixture
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until completely smooth and creamy.

Add the Jell-O Salted Caramel Crunch Cheesecake Mix and cold milk gradually while mixing. Continue beating for about 2–3 minutes, until the mixture becomes thick.

3. Fold in the whipped topping
Gently fold the whipped topping into the cheesecake mixture using a spatula. Don’t overmix—you want the filling to remain light and fluffy.

4. Prepare the cups
Use small clear dessert cups, approximately 6–8 oz each.

Add about 1–2 tablespoons of the crunchy mixture to the bottom of each cup.

Lightly press it down with the back of a spoon.

5. Add the cheesecake layer
Spoon or pipe the cheesecake filling over the crust until the cups are about ¾ full.

For a neat presentation, use a piping bag or zip-top bag with the corner snipped off.

6. Add caramel
Drizzle a small amount of caramel sauce over the cheesecake layer.

Sprinkle with a little chopped pecans and caramel crunch.

7. Add another layer
For taller dessert cups, repeat with another thin layer of cheesecake filling followed by a little caramel and crunch.

8. Finish the tops
Top each cup with chopped pecans, caramel/toffee pieces, and a drizzle of caramel sauce.

Add a tiny pinch of flaky sea salt for that classic salted caramel flavor.

9. Chill
Cover the cups and refrigerate for at least 3–4 hours, preferably overnight. This allows the cheesecake filling to become firm and creamy.