Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup butterscotch sauce
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Whipped cream (for topping)
- Extra butterscotch sauce (for drizzling)
Instructions
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of your jars to create a crust.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, butterscotch sauce, and vanilla extract. Mix until creamy.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
- Layer the cheesecake filling over the crust in the jars, topping with whipped cream and drizzling with butterscotch sauce.
Notes
- Store the jars in the refrigerator for up to 5 days.
- Can be made gluten-free using gluten-free graham crackers.
- For a vegan version, use a vegan cream cheese alternative and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg