No Bake Salted Caramel Cheesecake Shooters are a delicious treat! Fancy enough to impress guests, easy enough to make any time you want.
Do you like dessert?
In fact, can I tell you a secret?
There have been times when I eat dessert as my meal…
I might have a little sweet tooth problem. LOL
Which made it kind of scary to cut processed sugars out of my diet.
Would that be the end of dessert?
Now, to be fair, there are some low carb desserts that I’ve found disappointing.
Well, it’s pretty much made for low carb sweeteners.
Don’t worry if you still eat sugar, though, I’ve included how to make this recipe with sugar in the notes of the printable recipe at the end of this post.
This Chocolate Peppermint Cheesecake is perfect for the holidays.
Or these Double Chocolate Irish Whiskey Cheesecake Cups are another fun option.
The only downside to cheesecake is sometimes it can be almost too rich.
That’s where cheesecake shooters come in…
Today I’m sharing my new favorite version of cheesecake: Salted Caramel.
This recipe has me in dessert heaven.
I’m pretty sure you’ll love it too!
What’s a Cheesecake Shooter?
A cheesecake shooter doesn’t have any alcohol in it.
It’s not a drink.
Instead, it’s a no-bake dessert served in a shot glass!
The 2-ounce glasses are absolutely perfect for portion control!
Not to mention they look amazing.
Cheesecake shooters are such a fun way to serve dessert when you’re entertaining!
Especially for a buffet-style party.
If you don’t have shot glasses, or you’re entertaining a larger group, or even if you don’t want to worry about clean up, there are lots of pretty 2-ounce serving cup options.
Click on any of the images below to buy
Can You Make Salted Caramel Cheesecake Shooters in Advance?
Any time I’m planning a menu for a party, I love using recipes that can be made ahead.
So of course I like creating make-ahead recipes too!
You have a few options for making these cheesecake shooters before serving them.
The caramel sauce can be made a week or two beforehand and stored in the fridge.
The cheesecake base can also be made as much as a week in advance and refrigerated.
You can even assemble these miniature desserts 3 days ahead!
The only thing I would recommend waiting to do until just before serving is adding the garnish.
You want the shaved chocolate to look fresh and the chopped pecans to still have a little bit of crunch.
You and your guests are going to love diving into the ooey-gooey caramel!
If you’re making these little cheesecakes just for you to enjoy, they will hold up in the fridge for a week, but the pecan layers get a little soft by the end.
They’re still delicious though!
And they’re just the right size to satisfy even the biggest sweet tooth craving.
Tips for Making These Cheesecake Shooters
The star ingredient in these shooters has got to be the salted caramel sauce.
Caramel is one of those things that was challenging to make keto-friendly and have the right texture.
I tried making it for my Apple Brickle Dip and it tasted great but didn’t have the toffee crunch.
Most low-carb sweeteners tend to crystallize when they cool.
But then I discovered allulose.
It makes fantastic marshmallows that don’t crystallize, so I decided to see if it would work for a caramel sauce.
And it does!
There are a few tricks to getting a perfect sugar-free caramel sauce.
How to Make the Keto Caramel Sauce
Be sure to use a pan that isn’t too thin.
If the pan is too thin, the sauce may end up burning before it thickens.
A stainless steel saucepan with a thick bottom or a nonstick skillet both work well.
Start by melting the butter, then add the allulose.
Now get ready to whisk!
Whisk continuously until the allulose is completely incorporated.
This is not one of those recipes where you can stop whisking while the pan is over the heat!
Don’t worry, it only takes about 2 minutes.
The sauce will become creamy and smooth.
Just keep whisking until it’s completely smooth!
Once the sauce is smooth, you can take a little break from the whisking.
Let it simmer, whisking every 15-30 seconds until it turns a light golden brown.
Watch it carefully because if it turns too brown then it’s burnt.
It browns to the right point very quickly!
Keep the sauce over the heat and add the whipping cream while whisking.
It’s going to bubble up a lot.
Just keep on whisking for approximately 30-60 seconds until the bubbling slows down.
Remove the sauce from the heat and stir in the vanilla extract and salt.
Then let the sauce cool while you assemble the cheesecake mixture.
The sauce will get thicker as it cools.
You can make the sauce ahead and refrigerate it until you’re ready to use it.
How to Easily Fill the Glasses
The trick to getting the cheesecake mixture into the shot glasses without making a mess is to use a pastry bag or plastic zip-close bag.
You can use a decorative pastry tip if you want, but it’s not necessary.
If you’re using a zip-close plastic bag, cut one of the bottom corners off, being careful to not make the hole too big.
About 1/4-1/2-inch off the corner is just right.
Now here’s my trick for filling the bag!
Place the bag inside of a tall glass and turn the opening of the bag inside-out over the top of the glass.
This keeps the bag open so you can spoon the cheesecake filling into the bag without making a mess.
Seal the top of the bag once you’ve added all the filling.
Ideas for Garnishing the Shooters
These Salted Caramel Cheesecake Shooters look so pretty, even without a garnish.
But you can make them extra special with a few fun extra toppings.
A few options to try:
- a little dollop or star of whipped cream
- curls of dark chocolate
- shaved Lily’s salted dark chocolate bar
- flaked salt
Now sit back and enjoy the compliments!
Then send your friends over here to get the recipe for themselves.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us.