Salted Caramel Cottage Cheesecake Jar
These Salted Caramel Cottage Cheesecake Jars are a quick and creamy no-bake dessert that come together in under 30 minutes. Made with cottage cheese, Greek yogurt, and a homemade coconut caramel sauce, each individual jar delivers the perfect balance of sweet, salty, and silky—finished with a sprinkle of flaky sea salt for that irresistible bite.
These Salted Caramel Cottage Cheesecake Jars take my signature cottage cheese desserts to the next level. They’re creamy, no-bake, and layered with buttery graham crumbs and my homemade coconut caramel sauce for the perfect sweet-salty bite.
I use Good Culture cottage cheese because it’s naturally thick and has less liquid, which makes the cheesecake base extra smooth and rich. Each jar comes together in minutes and chills beautifully for an easy, make-ahead treat — try swapping in my date caramel or other cottage cheesecake flavors like strawberry shortcake or peanut butter for your own twist.
how to make cottage cheesecake jars
make the coconut caramel sauce first so it has time to chill before adding to the cheesecake jars. You can also use store bought caramel too if you’re in a pinch.
make the cheesecake filling by combing cottage cheese, greek yogurt, vanilla bean paste and maple syrup. once blended set aside to chill (you can also pop it in the fridge).
next, crush graham crackers or simple mills sweet thins until you have a fine powder. I like to just crush the entire bag for less dishes 😉
layer crushed graham crackers, cottage cheese mixture and top with caramel and a generous pinch of flakey sea salt and enjoy!
Tips & Tricks
- Use thick cottage cheese: I love using Good Culture (full fat or low fat works) because it’s naturally creamy and blends super smooth.
- Crush once, use twice: Smash the entire bag of Simple Mills Sweet Thins at once — less mess and extra crumbs for topping.
- Chill before serving: Let the jars set in the fridge for at least an hour for the best texture and flavor.
- Shortcut the caramel: Store-bought caramel sauce works perfectly if you’re short on time.
- Customize your layers: Add a pinch of cinnamon to the crust or a drizzle of melted chocolate on top for an extra treat.
How to Save & Store
Store the cheesecake jars covered in the fridge for up to 4–5 days — they actually taste even better after chilling overnight. If you’re prepping ahead, wait to add the caramel sauce and sea salt until right before serving for the best texture.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make these cottage cheesecake jars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Salted Caramel Cottage Cheesecake Jar
Ingredients
Base
- 1 bag simple mills sweet thins (or graham crackers)
Cheesecake filling
- 1.5 cups cottage cheese (I like 2% low fat Good Culture)
- 1/2 cup plain greek yogurt (I like Greek Gods)
- 1/4 cup maple syrup
- 2 tsp vanilla bean paste
Coconut caramel
- 1/2 cup coconut sugar
- 13.5 oz can of coconut cream (solid parts only)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Topping
- flakey sea salt (I like maldons)
Instructions
Make the Coconut Caramel Sauce
- Refrigerate a can of coconut cream upside down for at least 4 hours to help separate the solids from the liquids.
- Once chilled, add the thick cream (solids only) along with the rest of your caramel ingredients to a saucepan.
- Cook over medium-low heat, stirring occasionally, for 25–30 minutes or until the mixture thickens and coats the back of a spoon.
- Remove from heat and let cool completely before transferring to a jar or container.
Make the Crust
- Crush simple mills sweet thins in bag, a blender or zip-lock baggie until you reach a sandy texture.
- Set aside.
Make the Cheesecake Filling
- In a food processor, combine cottage cheese, Greek yogurt, maple syrup, and vanilla.
- Blend for about 15–20 seconds until smooth and creamy — avoid over-blending, as it can make the filling runny.
Assemble the Jars
- Add a layer of crushed cookies to the bottom of each jar.
- Spoon the cheesecake filling on top, then smooth the surface.
- top with coconut caramel sauce.
- Sprinkle with flaky sea salt and refrigerate for at least 30 minutes before serving.
Equipment
Notes
- These jars are best enjoyed chilled straight from the fridge — the texture firms up beautifully after a few hours.
- If you don’t have Biscoff cookies, graham crackers or Simple Mills Sweet Thins make a great swap.
- For a lighter touch, try using low-fat cottage cheese or Greek yogurt — the flavor stays just as rich and creamy.
