These No Bake Salted Caramel Cheesecake Cups are a decadent and indulgent treat, perfect for any occasion. The creamy, velvety cheesecake filling is combined with a buttery, crunchy Biscoff cookie crust and drizzled with rich salted caramel sauce. The best part? No oven required! This easy, no-bake dessert will have everyone asking for seconds.

Why You’ll Love This Recipe

If you love the combination of sweet and salty flavors, these cheesecake cups are for you. The smooth and creamy cheesecake filling pairs perfectly with the homemade salted caramel sauce, creating a rich and indulgent treat. The Biscoff cookie crust adds a delightful crunch that contrasts beautifully with the creamy filling. With both a simple from-scratch caramel sauce option and a quicker option using Werther’s Original chewy caramels, you can make this dessert as easy or as involved as you like. Best of all, they are prepared in individual cups, making them perfect for serving at parties or for a special treat at home.

No Bake Salted Caramel Cheesecake Cups

Ingredients

For the salted caramel sauce (Option 1 – from scratch):

¾ cup granulated sugar (150g)
4 tbsp unsalted butter, room temperature and sliced (56g)
⅓ cup heavy cream, room temperature (80g)
1 tsp vanilla extract
¾ tsp salt

For the salted caramel sauce (Option 2 – with candy):

20 Werther’s Original Chewy Caramels
2 tbsp heavy cream
½ tsp salt

For the crust:

200g Biscoff cookies (about 26 cookies)
6 tbsp unsalted butter, melted (85g)

For the cheesecake filling:

16oz cream cheese, room temperature (450g)
⅓ cup granulated sugar (65g)
1 tsp vanilla extract
⅓ cup salted caramel sauce (from Option 1 or 2, cooled to room temperature)
⅔ cup heavy cream, chilled (160g)
1 cup heavy cream, chilled (240g) – optional, for whipped cream topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Salted Caramel Sauce (Option 1 – From Scratch):

Melt the sugar: Add the sugar to a wide-bottomed, light-colored pan. Place it on low heat. As the sugar begins to melt, stir slowly with a dry utensil to prevent burning. Continue to cook until the sugar has fully melted and turns a deep golden caramel color. This process can take around 15 minutes.
Add butter and cream: Turn off the heat and stir in the softened butter until fully melted. Add warm heavy cream (microwave it for 20-30 seconds) and whisk until smooth. If the sauce becomes too thick, turn the heat back on low and stir until you reach the desired consistency.
Finish the caramel: Stir in the vanilla and salt (start with ½ tsp, then taste and adjust). Let the caramel cool at room temperature.

Salted Caramel Sauce (Option 2 – With Candy):

Melt the Werther’s caramels: Unwrap the Werther’s caramels and add them to a nonstick saucepan with the heavy cream. Cook on low heat while stirring until the candies melt and form a smooth caramel sauce.
Finish the caramel: Turn off the heat and stir in the salt. Let the caramel cool completely at room temperature.

Crust:

Prepare the crust: In a food processor, pulse the Biscoff cookies and melted butter until the mixture forms fine crumbs.
Assemble the crust: Divide the crumb mixture evenly between 6 dessert cups (7oz each). Gently press the crumbs down using the bottom of a narrow glass. Don’t press too tightly! Refrigerate the crust while you prepare the filling.

Cheesecake Filling:

Mix the cream cheese: In a stand mixer, combine the room temperature cream cheese, sugar, and vanilla extract. Mix with the paddle attachment for 2-3 minutes until smooth and the sugar has dissolved.
Add the salted caramel sauce: Add ⅓ cup of the cooled salted caramel sauce (from Option 1 or 2) and mix until just combined. Be careful not to overmix.
Whisk the heavy cream: In a separate bowl, whisk the chilled heavy cream to medium peaks (it should be thick but still slightly soft). Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. The filling should be silky smooth and airy.
Assemble the cheesecake cups: Divide the cheesecake filling evenly between the cups with the prepared crusts. Smooth out the top with a knife or spatula.

Refrigerate:

Refrigerate the cheesecake cups for 4-6 hours or overnight until they are thoroughly chilled and set.

Serving:

Top with caramel sauce: When ready to serve, remove the cheesecake cups from the fridge. Microwave the remaining salted caramel sauce for 10-15 seconds until runny but not too hot. Drizzle about ½ tablespoon of the sauce over each cheesecake cup and spread it out evenly.
Optional topping: For extra decadence, whip the remaining chilled heavy cream to stiff peaks and pipe it onto the cheesecakes for a decorative touch.
Serve cold & enjoy!

Servings and Timing

Servings: 6 cheesecake cups
Total Time: 6 hours
- Prep Time: 30 minutes
- Chill Time: 4-6 hours or overnight

Variations

Chocolate Drizzle: Add a drizzle of melted chocolate on top of the caramel for a rich and indulgent twist.
Nutty Topping: For added texture, top with crushed nuts like pecans or walnuts alongside the caramel drizzle.
Different Cookie Crust: Instead of Biscoff cookies, try using graham crackers or chocolate cookies for the crust to change up the flavor profile.

Storage/Reheating

Storage: Keep the cheesecake cups covered and refrigerated for up to 3-4 days. The caramel sauce can also be stored in a jar at room temperature for up to a week.
Reheating: If the caramel sauce hardens in the fridge, simply microwave it for a few seconds until it becomes runny again.

FAQs

Can I use store-bought caramel sauce?

Yes, you can use store-bought salted caramel sauce if you prefer a quicker option. Just be sure it’s of good quality for the best flavor.

Can I make the cheesecake cups ahead of time?

Yes! These cheesecake cups actually benefit from chilling overnight, so they can easily be made ahead of time. Just keep them in the fridge until you’re ready to serve.

Can I use a different type of cookie for the crust?

Absolutely! Any sweet, crunchy cookie will work. Graham crackers, Oreos, or chocolate biscuits are great substitutes for the Biscoff cookies.

How can I make these cheesecakes gluten-free?

To make these cheesecake cups gluten-free, use gluten-free cookies for the crust, and make sure the caramel sauce ingredients do not contain gluten.

Can I use low-fat cream cheese or whipped cream?

For a lighter version, you can substitute with low-fat cream cheese, but the texture and flavor may be slightly different. Use a low-fat or dairy-free whipped topping as an alternative.

How can I store leftovers?

Store any leftover cheesecake cups in an airtight container in the fridge for up to 3-4 days.

Can I freeze these cheesecake cups?

While the cheesecake filling should freeze well, the caramel sauce might change texture once frozen. If you plan to freeze, store the cheesecake cups without the caramel topping and add it when ready to serve.

Can I make this dessert without the caramel topping?

Yes, you can enjoy the cheesecake cups without the caramel topping for a simpler dessert. You can also top them with fresh fruit like berries instead.

Can I make this without the whipped cream topping?

Yes, the whipped cream topping is optional. The cheesecake cups are still delicious and creamy without it.

Can I make this dessert with a different flavor?

You can easily adapt the flavor of the cheesecake filling by using different flavorings, such as chocolate, peanut butter, or fruit puree. Simply replace the caramel sauce with your desired flavor.

Conclusion

These No Bake Salted Caramel Cheesecake Cups are the ultimate dessert for anyone who loves rich, indulgent flavors. With a creamy filling, crunchy cookie crust, and decadent salted caramel topping, each bite is a perfect balance of sweetness and saltiness. Whether you’re making them for a party or enjoying them as a personal treat, these cheesecake cups are sure to be a hit!