Ingredients
Equipment
Method
- Mix graham cracker crumbs, crushed pecans, brown sugar, and melted butter. Press the mixture firmly into the bottom of 6 glass jars to form the crust. Chill in the refrigerator.
- In a chilled bowl, whip the cold heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined and fluffy.
- Pipe or spoon the cheesecake filling over the chilled crusts in the jars. Tap gently to level. Refrigerate for at least 2 hours to set.
- Spoon a layer of thick caramel sauce over the set cheesecake filling, allowing it to drip slightly down the edges.
- Garnish immediately before serving with crushed pecans, a fresh cherry, chocolate balls, white pearls, mint, and decorative gold butterflies.
Notes
Jars can be assembled up to 2 days in advance, but hold off on adding the elaborate garnishes (especially the fresh mint and crisp pearls) until right before serving to maintain freshness and texture.