I’m a sucker for layered desserts in a jar. They present so nicely, and are perfect for entertaining. No slicing required – just pass out those jars. The kids and I shopped this week and picked up whipped cream, shortbread cookies, and salted caramel topping. What would you make with those three items?
We decided on these adorably tasty salted caramel cheesecakes. Grab your jelly jars and locate the ingredients. The first step was to mash up the cookies. I love shortbread cookies and I knew it would lend well to that sweet pie-crust taste. You don’t need a food processor, just bag them and smash away. Divide crumbs in half between two small jelly jars.
Next, I whipped together the cream cheese, light cream, powdered sugar and vanilla. At first I tried to start whipping everything together with a fork, but that’s a bit difficult to do and you want the ingredients to be nice and cold, so break out the beater for this step. Beat on high speed for a few minutes or until all lumps are gone. Evenly distribute the mixture between the two jars, layering overtop the cookie crumbs.
Next, just spoon a few tablespoons of the salted caramel topping right on top of the cream cheese. Repeat for the second jar. Go ahead and lick that spoon; I won’t tell. If you’re not serving right away, you can store the desserts in the refrigerator to chill. Add a generous portion of whipped topping right before serving.
- 5 Pepperidge Farms shortbread cookies
- 4 Ounces cream cheese
- ¼ Cup light cream
- ¼ Cup powdered sugar
- 1 Teaspoon vanilla
- 4 Tablespoons Smuckers salted caramel topping
- Place cookies in a bag and mash to bits.
- Divide and add to base of two jelly jars.
- Beat the cream cheese, cream, sugar and vanilla on high speed for 2-3 minutes or until mixture contains no lumps.
- Divide and layer on top of the cookie crumbs.
- Spoon salted caramel topping on top of each cheesecake layer.
- Add whipped topping just before serving.