Description
Delicious no-bake salted caramel cheesecake cups with a creamy filling and a crunchy crust, perfect for dessert lovers.
Ingredients
Scale
- 200g (7 oz) Biscoff cookies
- 6 tbsp (85g) unsalted butter, melted
- 16 oz (450g) cream cheese, room temperature
- ⅓ cup (67g) granulated sugar
- 1 tsp (5ml) vanilla extract
- ⅓ cup (80ml) salted caramel sauce (prepared from scratch or melted Werther’s Original caramels)
- ⅔ cup (160ml) heavy cream, chilled
- 1 cup (240ml) heavy cream, chilled, whipped for topping (optional)
Instructions
- Step 1: Prepare Your Caramel Sauce (Optional): If making caramel sauce from scratch, add ¾ cup granulated sugar to a wide-bottomed pan over low flame. Stir continuously to avoid burning sugar. Once melted to a golden brown, remove from heat and slowly stir in ⅓ cup heavy cream and a pinch of salt. Let cool completely before use. Alternatively, melt 20 Werther’s Original chewy caramels with ⅓ cup heavy cream over low heat until smooth and combined, then cool.
- Step 2: Prepare Your Crust: Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix crumbs with melted unsalted butter until evenly coated. Divide the mixture evenly among 6 serving cups. Press gently into the bottom of each cup, taking care not to over-pack the crust to allow it to set properly.
- Step 3: Whip Cheese Mixture: In a mixing bowl, beat cream cheese using a hand or stand mixer until smooth and creamy. Add granulated sugar and vanilla extract and continue to beat until fully incorporated and no lumps remain.
- Step 4: Incorporate Heavy Cream: Slowly pour chilled heavy cream into the cream cheese mixture. Whip on medium-high speed until medium peaks form—when the peaks hold their shape but the cream is still soft and smooth. Avoid over-whipping to prevent a grainy texture.
- Step 5: Add Caramel Sauce: Gently fold in one-third cup of prepared salted caramel sauce using a spatula. Fold carefully just to create marbled swirls of caramel within the filling; do not fully mix to maintain a pretty presentation.
- Step 6: Chill Thoroughly: Spoon the cheesecake filling evenly over the prepared crusts in the serving cups. Cover and refrigerate for 4 to 6 hours to allow the cheesecake to firm up and flavors to meld. Longer chilling time improves texture and taste.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day. After that, refrigeration is recommended to maintain freshness.
- Refrigeration: Keep the cheesecake cups covered in an airtight container in the refrigerator for up to 5 days to prevent odor absorption and moisture loss.
- Freezing: Wrap cups individually with plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If cheesecake mixture is too thick, add 1 tablespoon of heavy cream while mixing to achieve a smoother consistency.
- If crust crumbles instead of holding together, add 1 tablespoon melted butter to improve binding.
- If caramel sauce is grainy, gently reheat over low heat, stirring constantly for 5 minutes until smooth.
- For loose cheesecake filling, chill for an additional hour to help it firm up.
- If cheesecake cups do not peel smoothly from serving cups, refrigerate an additional 30 minutes before serving.
- Use full-fat cream cheese softened to room temperature for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 39g
- Sodium: 260mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg