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?
Me too!
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?
Thankfully, no!
Now, to be fair, there are some low carb desserts that I’ve found disappointing.
But cheesecake?
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.
Oh.
My.
Gosh.
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.
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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.
The Best No Bake Salted Caramel Cheesecake Shooters | Keto
No Bake Salted Caramel Cheesecake Shooters are a delicious treat! Fancy enough to impress guests, easy enough to make any time you want.
Ingredients
Cheesecake Base
- 4 oz. Neufchatel cheese, softened* (can use full fat too)
- 1/4 cup Swerve Brown***
- 1 tsp. vanilla extract
- 1/2 cup heavy whipping cream
Caramel Sauce
- 2 Tbsp butter
- 1/4 cup allulose ox xylitol**/***
- 3 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Crumbled Crust
- 1 Tbsp butter, melted
- 6 Tbsp finely chopped pecans
Garnish (optional, not included in nutrition facts)
- chopped pecans
- shaved chocolate or chocolate curls
- flaked sea salt
- whipped cream
Instructions
Caramel Sauce
1. Melt the butter in a thick-bottomed saucepan or a nonstick skillet over medium heat. Add the allulose and whisk continuously until the sweetener is completely incorporated. The sauce will become creamy and smooth but it takes a little longer than with sugar. Keep whisking until it's completely smooth!
2. Once the sauce is smooth, let it simmer, whisking every 15-30 seconds until it turns a light golden brown, approximately 2 minutes. Watch it carefully because if it turns too brown then it's burnt.
3. Add the whipping cream while whisking. It will bubble up but keep on whisking for approximately 30-60 seconds.
4. Remove the sauce from the heat and stir in the vanilla extract and salt. Let the sauce cool while you assemble the cheesecake mixture. You can make the sauce ahead and refrigerate it until you're ready to use it.
Cheesecake Base
1. In a mixing bowl, beat together the softened cream cheese, Swerve brown, and vanilla extract until smooth.
2. In a separate bowl, beat the whipping cream until stiff peaks form (be careful not to overbeat it or you'll make butter!).
3. Gently fold whipped cream into the cream cheese mixture by hand.
4. Cut the corner off of a zip-close plastic bag. If desired, insert a decorative pastry tip in the hole (be sure to not make the hole in the bag too big!). Place the bag inside of a large glass and turn the opening of the bag inside-out over the glass to make filling the bag easier. Spoon the cheesecake filling into the bag.
Crumbled Crust
1. In a small bowl combine melted butter and chopped pecans.
Assemble the Shooters
1. Use 6 tall shot glasses like the ones linked below. Sprinkle 1 teaspoon of crust mixture in the bottom of each glass.
2. Pipe the cheesecake mixture into the bottom half of each glass. Drizzle with 1 teaspoon of caramel sauce. Sprinkle with 1 teaspoon of the crust mixture. Repeat.
Serve immediately or refrigerate for up to 48 hours in a sealed container so no refrigerator aromas affect the dessert.
If desired, you can garnish each glass with more whipped cream, curls of Lily's chocolate, or flaked salt.
Notes
* Be sure to soften the cream cheese on the counter for a smooth consistency. Softening the cream cheese in the microwave often results in small lumps in the cream cheese that won't disappear since this is a no bake recipe.
** Do not substitute any other low carb sweetener for the caramel sauce. Other low carb sweeteners will crystallize when the sauce cools or will not become the correct consistency when you make the sauce. Remember, xylitol isn't safe for pets!
*** To make this recipe using sugar, use the same amounts listed for each ingredient. Substitute brown sugar for the Swerve Brown and granulated white sugar for the allulose.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 183Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 49mgSodium 135mgCarbohydrates 4gFiber 1gSugar 1gProtein 2g
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer to our complete Nutritional Disclosure for more details.
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