homemade banoffee pie in a glass cup on wooden table background.
No-Bake Salted Caramel Cheesecake Cups
Caramel Sauce:
I20 Werther’s Original Chewy Caramels
I2 tbsp. heavy cream
I½ tsp. salt
Crust:
I26 Biscoff cookies
I6 tbsp. butter, melted
Cheesecake filling:
I16 oz. cream cheese, at room temp
I⅓ cup sugar
I1 tsp. vanilla
I⅓ cup salted caramel sauce above
I⅔ cup heavy cream, chilled
Directions:
FOR CARAMEL SAUCE: Add Werther’s caramels (unwrapped) to a nonstick saucepan along with the heavy cream. Cook and stir on low heat until the candy has melted and a smooth sauce has formed. Turn off the heat and stir in the salt. Transfer to a heat-safe container and let cool completely to room temperature.
FOR THE CRUST: Add the cookies and melted butter to a food processor and blitz until a fine crumb forms. Divide the crumb evenly between 6 dessert cups. Press down gently using the bottom of a narrow glass — don’t pack too tightly! Keep in the fridge while you work on the filling.
FOR THE FILLING: Add the cream cheese, sugar and vanilla to the bowl of a stand mixer. Use the paddle attachment to whisk for 2 to 3 minutes until the sugar dissolves. Scrape the bowl a few times along the way. Add ⅓ cup of salted caramel sauce and whisk again just until combined. Do not overmix.
In a separate bowl, whisk the heavy cream to medium peaks. Add to the remaining mixture and use a rubber spatula to slowly and gently fold it in. You should have a silky smooth cheesecake mixture now.
Divide it evenly between the dessert cups with the crust in them, and spread evenly with a knife or spatula. Drizzle tops with caramel sauce.
Refrigerate for 4 to 6 hours or overnight until thoroughly chilled.
