Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup butterbeer syrup or 1 teaspoon butterbeer flavoring (or 1/2 teaspoon vanilla extract)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
- Whipped cream for topping (optional)
- Caramel sauce for drizzle
Instructions
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottoms of six small jars to form crust.
- Beat cream cheese with sour cream, heavy cream, powdered sugar, vanilla, and salt until smooth and thick.
- Fold in a small amount of whipped cream if desired for extra fluff.
- Layer cheesecake mixture over crusts, then top with additional whipped cream.
- Chill at least 4 hours, drizzle with caramel, and serve.
Notes
- Chill time is essential; refrigerate at least 4 hours or overnight for best set.
- Replace butterbeer with caramel for a non-themed variant.
- For gluten-free, swap graham crackers with gluten-free cookies and check butter for gluten-free labeling.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Method: No-Bake
- Cuisine: British-inspired, American-style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
