Description
Caramel Cookie Cheesecake Cups are a delightful dessert featuring a cookie crust, creamy cheesecake filling, and a luscious caramel topping.
Ingredients
- 200 g caramel or Biscoff-style cookies, finely crushed
- 60 g unsalted butter, melted
- 1 tablespoon (15 g) brown sugar, optional
- 225 g cream cheese, softened
- 120 g caramel sauce
- 60 g powdered sugar
- 1 teaspoon (5 mL) vanilla extract
- 240 mL heavy whipping cream, cold
- ¼ teaspoon (1.25 mL) salt
- 120 g caramel sauce (for topping)
- 120 mL heavy whipping cream (for topping)
- 15 g powdered sugar (for topping)
- ½ teaspoon (2.5 mL) vanilla extract (for topping)
- 6–8 caramel cookies, broken into pieces (for garnish)
- Extra crushed cookies, for garnish
Instructions
- Make the cookie crumbs: Crush the cookies into fine crumbs. Mix with the melted butter and brown sugar until evenly moistened.
- Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Add the caramel sauce, powdered sugar, vanilla, and salt. Beat until creamy.
- Whip the cream: In a separate bowl, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Combine: Gently fold the whipped cream into the caramel cream cheese mixture until smooth and fluffy.
- Assemble: Spoon a layer of cookie crumbs into the bottom of 4–6 dessert glasses. Drizzle with caramel sauce.
- Add a generous layer of the cheesecake mixture.
- Repeat the layers of cookie crumbs, caramel, and cheesecake filling until the glasses are nearly full.
- Make the topping: Whip the remaining heavy cream with powdered sugar and vanilla until stiff. Pipe or spoon it over each dessert.
- Garnish: Drizzle generously with caramel sauce and sprinkle with crushed cookies. Add a whole cookie to the top, as shown in the photo.
- Chill: Refrigerate for at least 2 hours, preferably 4 hours, before serving.
Notes
- For a richer flavor, use high-quality caramel sauce.
- These cups can be made a day in advance for convenience.
- Adjust the sweetness by varying the amount of powdered sugar in the filling and topping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg