Description
These No Bake Salted Caramel Cheesecake Cups are a decadent, creamy dessert with a buttery Biscoff cookie crust, rich cheesecake filling, and homemade salted caramel sauce. A perfect no-bake treat for any occasion!
Ingredients
For the salted caramel sauce (Option 1 – from scratch):
¾ cup granulated sugar (150g)
4 tbsp unsalted butter, room temperature (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)
⅔ cup heavy cream, chilled (160g)
1 cup heavy cream, chilled (240g) – optional, for whipped cream topping
Instructions
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Salted Caramel Sauce (Option 1 – From Scratch):
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In a pan, melt the sugar over low heat, stirring slowly. Once melted and golden, add butter and stir until melted.
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Add warm cream and whisk until smooth. Stir in vanilla and salt. Let cool.
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Salted Caramel Sauce (Option 2 – With Candy):
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In a pan, melt Werther’s caramels with cream over low heat, stirring until smooth.
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Stir in salt and let cool.
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Crust:
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Pulse Biscoff cookies and melted butter in a food processor until fine crumbs form.
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Press the crumb mixture into the bottoms of 6 dessert cups (7oz). Refrigerate.
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Cheesecake Filling:
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Mix cream cheese, sugar, and vanilla in a stand mixer until smooth.
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Add ⅓ cup of cooled caramel sauce and mix until just combined.
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Whisk chilled heavy cream to medium peaks and fold into the cream cheese mixture until smooth.
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Assemble the Cheesecake Cups:
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Divide the cheesecake filling evenly into the cups, smoothing the tops. Refrigerate for 4-6 hours or overnight.
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Serving:
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When ready to serve, drizzle the remaining caramel sauce over the cheesecake cups.
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Optional: Top with whipped cream and serve cold.
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Notes
Can be made ahead and chilled overnight for best results.
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours or overnight
- Category: Dessert
- Method: No-Bake
- Cuisine: American
