In a large mixing bowl, beat the cream cheese, heavy cream, sugar and vanilla until light, fluffy and smooth. Set aside.
Divide half the pound cake between 4 5-ounce ramekins and line the bottom of each with the pound cake cubes. Spoon two tablespoons caramel sauce over the pound cake in each dish.
Divide half the pears among the four dishes then spoon 4 tablespoons of the cheesecake mixture over the pears. Repeat the layers with the remaining ingredients topping with the remaining caramel sauce. Sprinkle with sea salt, if desired.
Chill the trifles in the fridge for three hours or overnight before serving.
