Salted Caramel Cheesecake Cups Recipe

Introduction

These Salted Caramel Cheesecake Cups are a delightful treat combining a crunchy cookie crust with smooth, creamy cheesecake and a luscious caramel topping. Perfect for individual servings, they’re easy to make and sure to impress your guests.

Ingredients

• 1 1/2 cups crushed digestive biscuits or graham crackers
• 1/2 cup caramel sauce, divided
• 6 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 (8-ounce) package cream cheese, softened
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• Flaky sea salt, for topping

Instructions

1. Step 1: In a bowl, combine the crushed biscuits and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of 12 serving cups lined with paper liners. Place the cups in the freezer for 15 minutes to set the crust.
2. Step 2: Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar, 1/4 cup of the caramel sauce, and vanilla extract, then mix until well combined.
3. Step 3: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
4. Step 4: Spoon the cheesecake filling evenly over the chilled crusts in each cup. Cover and refrigerate for at least 4 hours, or until the filling is firm.
5. Step 5: Just before serving, drizzle the remaining caramel sauce over each cup and sprinkle with flaky sea salt to finish.

Tips & Variations

• For a nutty twist, add chopped toasted pecans or walnuts on top before serving.
• If you prefer a chocolate base, mix 2 tablespoons cocoa powder with the crushed biscuits before adding the butter.
• Make sure the cream cheese is at room temperature to avoid lumps in the filling.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. They can be made a day ahead for convenience. To serve, take them out 10 minutes before eating for the best texture. Avoid freezing, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly and saves time. Choose a good quality sauce for the best flavor.

Can I make these cups vegan or dairy-free?

To make a vegan or dairy-free version, substitute the cream cheese and heavy cream with plant-based alternatives and use a dairy-free caramel sauce. The texture may vary slightly.

Salted Caramel Cheesecake Cups Recipe

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Indulge in these delightful Salted Caramel Cheesecake Cups, featuring a crunchy graham cracker crust, a smooth and creamy caramel-infused cheesecake filling, and a perfect finishing touch of flaky sea salt. Easy to prepare and perfect for individual servings, these no-bake treats are ideal for parties, gatherings, or a sweet ending to any meal.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 individual cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups crushed digestive biscuits or graham crackers
• 6 tablespoons melted butter

Filling

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup caramel sauce
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold

Topping

• 1/4 cup caramel sauce
• Flaky sea salt, for topping

Instructions

1. Prepare the crust: Combine the crushed digestive biscuits or graham crackers with the melted butter until the mixture is well combined and resembles wet sand. Divide this mixture evenly among 12 serving cups lined with paper liners and firmly press it down to form an even crust layer. Place cups in the freezer for 15 minutes to set the crust.
2. Make the filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add the powdered sugar, 1/4 cup caramel sauce, and vanilla extract to the cream cheese and mix thoroughly until fully combined. In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and fluffy.
3. Assemble the cups: Spoon the prepared filling evenly over the chilled crusts in the cups. Smooth the tops gently with a spoon or spatula. Refrigerate the assembled cheesecake cups for at least 4 hours or until the filling is firm and set.
4. Add toppings and serve: Just before serving, drizzle each cheesecake cup with the remaining 1/4 cup of caramel sauce. Sprinkle the tops lightly with flaky sea salt to enhance the salted caramel flavor and add a gourmet touch. Serve chilled and enjoy!

Notes

• Use digestive biscuits or graham crackers based on your preference; both work well for the crust.
• Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Whip the heavy cream cold for better volume and texture when folding into the filling.
• Refrigerate for at least 4 hours to allow the cheesecake filling to set properly.
• For extra flavor, you can add a pinch of cinnamon or espresso powder to the crust mixture.

Keywords: Salted caramel cheesecake, no-bake cheesecake cups, individual cheesecake desserts, easy caramel cheesecake, party desserts