Imported from the web

No-Bake Salted Caramel Cheesecake Cups

Name: No-Bake Salted Caramel Cheesecake Cups
Prep time: 25 min
Cook time: 10 min
Total time: 265 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Granulated sugar (For the salted caramel); 6 tbsp Unsalted butter (Room temperature; for the salted caramel); 0.5 cup Heavy cream (Warmed; for the salted caramel); 1 tsp Vanilla extract (For the salted caramel); 1 tsp Salt (For the salted caramel); 24 Biscoff cookies (For the crust); 5 tbsp Unsalted butter (Melted; for the crust); 16 oz Cream cheese (Room temperature; full-fat recommended); 0.5 cup Granulated sugar (For the cheesecake filling); 1 tsp Vanilla extract (For the cheesecake filling); 0.333 cup Salted caramel sauce (Cooled; mixed into the filling); 1 cup Heavy whipping cream (Whip to medium peaks); Salted caramel sauce (Extra, for garnish); Crushed Biscoff cookies (For garnish); Sea salt flakes (Optional garnish)

Recipe by easyketo4u.com

Imported by John Tan on SeeMeCook

Individual no-bake cheesecake cups with a buttery Biscoff cookie crust, silky caramel cheesecake filling, and salted caramel topping. They are chilled until firm and are well suited to make-ahead entertaining.

8 servings265 minAmerican

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Ingredients

1 cup Granulated sugar (For the salted caramel)
6 tbsp Unsalted butter (Room temperature; for the salted caramel)
0.5 cup Heavy cream (Warmed; for the salted caramel)
1 tsp Vanilla extract (For the salted caramel)
1 tsp Salt (For the salted caramel)
24 Biscoff cookies (For the crust)
5 tbsp Unsalted butter (Melted; for the crust)
16 oz Cream cheese (Room temperature; full-fat recommended)
0.5 cup Granulated sugar (For the cheesecake filling)
1 tsp Vanilla extract (For the cheesecake filling)
0.333 cup Salted caramel sauce (Cooled; mixed into the filling)
1 cup Heavy whipping cream (Whip to medium peaks)
Salted caramel sauce (Extra, for garnish)
Crushed Biscoff cookies (For garnish)
Sea salt flakes (Optional garnish)

Steps

1
Melt the granulated sugar slowly in a saucepan over low heat until it is fully melted and golden brown.
2
Remove the saucepan from the heat and whisk in the room-temperature butter.
3
Slowly add the warmed heavy cream while whisking continuously. The caramel may bubble vigorously.
4
Whisk in the vanilla extract and salt, then allow the caramel to cool completely before using it.
5
Blend the Biscoff cookies into fine crumbs.
6
Mix the cookie crumbs with the melted butter until evenly moistened.
7
Divide the crumb mixture evenly among individual dessert cups and press it gently into the bottoms. Refrigerate the crusts while preparing the filling.
8
Beat the room-temperature cream cheese, granulated sugar, and vanilla extract until smooth and free of lumps.
9
Mix the cooled salted caramel sauce into the cream cheese mixture until combined.
10
In a separate bowl, whip the heavy whipping cream until medium peaks form.
11
Fold the whipped cream into the cream cheese mixture until incorporated, taking care not to overmix.
12
Spoon the cheesecake filling over the chilled crusts and smooth the tops.
13
Refrigerate the cheesecake cups for at least 4 hours or overnight, until firm.
14
Just before serving, top the cups with extra salted caramel sauce and sprinkle with crushed Biscoff cookies and optional sea salt flakes.
15
Serve chilled.

Notes

A shortcut caramel can be made by melting 11 oz chewy caramel candies with 1/2 cup heavy cream and 1 tsp salt, but those ingredients are an alternative to the homemade caramel, not additional ingredients. Biscoff cookies may be replaced with graham crackers. Store covered in the refrigerator for up to 4 days or freeze for up to 1 month; thaw overnight in the refrigerator. The source recommends chilling overnight for best flavor and texture.