In case you happen to be one of those people that needs to be hooked in the first line, I’mma do it for you right now: Are you with me? I thought so. WITH SALTED CARAMEL SAUCE. Am I right in thinking that every Valentine’s Day celebration needs cheesecake? It just says ‘fancy special occasion to me.’ However, it does not say ‘hide an engagement ring in me.’ So if that’s what you’re after this V-Day, chose a lighter, fluffier dessert. This cheesecake is so dense and rich that you would swallow that diamond in a hot second. But, the thing is, you wouldn’t care because you would be too busy in the salted caramel moment that happens after the cheesecake bite. It all rounds out with a salted crunch finish, and that, my friends, is better than a diamond. Give me food, keep your jewelry.
Let’s review how easy this cheesecake is: room temperature cream cheese (seriously, room temperature. Leave it out the night before), melted chocolate of your choice, and a splash of heavy cream. I copied this method from the lovely Beth, whose white chocolate no-bake cheesecakes wouldn’t leave my mind all week. Thanks for the inspiration, Beth! The salted caramel sauce takes some finesse, I won’t lie to you. So if effortless is your game plan for a cook-at-home Valentine’s Day dinner this year, go ahead and buy a jar of salted caramel sauce. No one will ever know the difference. The only reason I made my own caramel sauce is because I had the cream already on the counter from making the cheesecakes.
This recipe makes just two servings in small ramekins, but you can use other small jars. You can also double the recipe to serve more people!
