ngredients

Cheesecake filling

• 1 box Jell-O Salted Caramel Crunch Cheesecake Mix — about 11.7 oz

• 1½ cups (360 ml) cold whole milk

• 8 oz (225 g) cream cheese, softened

• 8 oz (225 g) Cool Whip/whipped topping, thawed

• ½ tsp vanilla extract

• 2–3 tbsp caramel sauce

• ¼ tsp fine sea salt, optional

Crunch topping

• ½ cup toffee bits

• ½ cup crushed pretzels

• ¼ cup finely chopped pecans

• ¼ cup caramel sauce, for drizzling

• Small pinch flaky sea salt

The pecans are an addition to reproduce the nutty topping seen in the photograph; the crunchy component can also be made with toffee and pretzels.

 Method

1. Prepare the cream cheese

Let the cream cheese soften to room temperature.

Beat it with an electric mixer for 1–2 minutes until completely smooth. This prevents lumps in the finished cups.

2. Add the cheesecake mix

Add the entire box of Jell-O mix.

Mix on low speed until incorporated.

3. Add the milk

Slowly pour in the 1½ cups cold milk while mixing on low.

Increase to medium speed and beat for approximately 2–3 minutes, until the mixture becomes noticeably thick, similar to a thick pudding.

4. Add caramel flavor

Mix in:

• 2–3 tbsp caramel sauce

• ½ tsp vanilla

• Optional ¼ tsp salt

Don’t add too much extra salt because the boxed mix, caramel and pretzels can already contain salt.

5. Fold in whipped topping

Add the thawed whipped topping.

 Make the caramel crunch

Combine:

• ½ cup toffee bits

• ½ cup crushed pretzels

• ¼ cup chopped pecans

For an especially good flavor, lightly toast the pecans in a dry skillet for 2–3 minutes over low heat. Cool them completely before using.

Important: Don’t put warm pecans/toffee on the cheesecake because the heat can soften the filling.

 Assemble like the photo

Use clear 8–10 oz plastic dessert cups with lids.

For each cup:

1. Spoon in 2–3 tbsp cheesecake filling.

2. Add a small layer of the crunch mixture.

3. Add another 3–4 tbsp cheesecake filling.

4. Add a few more pieces of crunch.

5. Drizzle a little caramel sauce over the top.

6. Finish generously with chopped pecans, toffee and crushed pretzels.

7. Add a tiny pinch of flaky sea salt.

For the appearance in your picture, keep most of the nuts/crunch on the top rather than mixing everything into the filling.

 Chill

Cover the cups and refrigerate for at least 2 hours.

3–4 hours gives a firmer cheesecake texture, and overnight is fine.

 Nut information

The recipe above contains pecans, which are a tree nut.

You can substitute:

• Walnuts — slightly less sweet

• Almonds — stronger crunch

• Peanuts — gives a peanut-caramel flavor

• Cashews — mild and buttery

For a nut-free version: simply leave out the pecans and increase the toffee/pretzel crunch.

If this is for someone with a nut or peanut allergy, don’t rely on simply removing the visible nuts. Check the allergen statements on the Jell-O mix, toffee, caramel sauce, pretzels, whipped topping and cream cheese you actually purchase. Manufacturing cross-contact can also matter. The online recipe sources I found don’t provide a verified allergen panel for the exact box shown in your photograph, so the package label is the appropriate source for allergy information.

 Nut-free crunch option

Use:

• ½ cup crushed pretzels

• ½ cup toffee bits

• 2–3 tbsp caramelized cookie pieces

• Flaky salt

This keeps the caramel + salty + crunchy combination without adding tree nuts.