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Cheese cake and caramel with salt flower in pot

Published by Sylvie Robillard le

Servings: 5 jars



  • 3 / 4 graham cracker muffin cup
  • 2 softened butter
  • 2 table of maple sugar


  • 250g. light Philadelphia cream cheese
  • 3 / 4 cup of natural Greek yogurt
  • 2 c. at table Maple syrup
  • 1 c. at the table of lime zest
  • 1 c. vanilla essence

Garnish :



  • Mix breadcrumbs, butter and maple sugar well
  • Spread evenly in the bottom of the pots


  • Put all the ingredients of the filling in a blender until the texture is homogeneous
  • Put the filling in each of the pots
  • Finish by adding 2 c. at table, or according to your taste, karamel with fleur de sel and some raspberries.

Refrigerate at least 2 hours.

Can be prepared the day before.

Bon appétit!