Caramel Cheesecake Cups Recipe

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These Caramel Cheesecake Cups are perfect for satisfying sweet cravings. With layers of creamy caramel cheesecake, crunchy biscuit crumbs, and rich chocolate ganache, each mini dessert delivers a decadent combination of flavors. These no-bake cheesecake cups can be made ahead, so they're great for stress-free dessert prep.

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SUMMARISE AND SAVE THIS RECIPE

Leftover Ganache

There will be some leftover ganache. Don't panic! It's incredibly versatile and can be used in many delicious ways. Warm it slightly to drizzle over ice cream, pancakes, or waffles for a rich topping. Spread it on toast or cookies for a quick chocolate treat. You can also roll it into truffles, coat with cocoa powder, and serve as bite-sized sweets. Freeze it for later use, ensuring you always have a decadent addition ready for desserts.

Difference Between Cookies and Biscuits

Cookies and biscuits are the same thing, but the terms differ regionally. In the U.S., "cookies" refers to sweet, often chewy treats like chocolate chip cookies, while Australians call them "biscuits," which can also include crunchier varieties. The difference is purely in language, so when I say cookies or biscuits, they're interchangeable and mean the same thing.

Why You Will Love Caramel Cheesecake Cups

It's quick and easy to prepare with no baking required.
The creamy caramel cheesecake filling is rich and satisfying.
The layers of crunchy crumbs and smooth ganache add great texture.
You can make it ahead of time for convenience.
The individual servings are perfect for portion control or sharing.
Leftover ganache can be used for other desserts, reducing waste.

Ingredients For Making Caramel Cheesecake Cups

Here's what you'll need to make these caramel cheesecake cups:

Sweet Biscuits (125 g/4.4 oz): Used for the crumbly base; graham crackers or digestives work well too.
Softened Butter (1 tablespoon): Helps bind the crumbs together for the base.
Cream Cheese (250 g/8.8 oz): Forms the rich, creamy foundation of the cheesecake filling.
Caramel or Dulce de Leche: Adds sweetness and a smooth caramel flavor to the filling.
Caster Sugar (½ cup/100 g): Sweetens the cheesecake filling while maintaining a smooth texture.
Heavy Cream (250 mL/8.5 fl oz): Makes the filling light and creamy.
Pinch of Salt: Balances the sweetness and enhances the caramel flavor.
Gelatin (Optional): Dissolved in boiling water, it helps firm the cheesecake filling if desired.
Dark Chocolate Melts (300 g/10.5 oz): Used for the ganache layer, adding a rich chocolate finish.
Whipping Cream (150 g/5.3 oz): Combined with the chocolate to create the smooth, pipeable ganache.

How To Make Caramel Cheesecake Cups

Here's how to make these caramel cheesecake cups, step by step:

1. Prepare the Ganache:

Heat the cream in a small saucepan until it just starts to boil.
Pour the hot cream over the dark chocolate in a heatproof bowl and let it sit for 1 minute.
Stir the mixture until smooth and lump-free, then refrigerate. Stir every 10 minutes until it thickens to a pipeable consistency.

2. Make the Crumb Base:

Blend the sweet biscuits and softened butter in a food processor or blender until fine crumbs form.
Reserve 1 tablespoon of the crumb mixture for garnish later.

3. Make the Caramel Cheesecake Filling:

Beat the cream cheese and caster sugar together with an electric mixer until smooth and creamy.
Add the caramel, salt, and heavy cream, then mix until fully combined and the mixture thickens.
OPTIONAL: For a firmer filling, dissolve gelatin in boiling water and mix it into the filling at this stage.

4. Assemble the Cups:

Spoon or pipe half of the caramel cheesecake mixture into the base of 2 oz (60 mL) mini shot glasses.
Add a layer of the crumb mixture on top of the filling.
Fill each cup with the remaining caramel cheesecake mixture.
Spoon or pipe a dollop of extra caramel on top of each cup.

5. Finish with Ganache:

Transfer the thickened ganache to a piping bag fitted with a plain nozzle.
Pipe a ganache kiss on top of each dessert.
Sprinkle the reserved crumb mixture for garnish.

6. Chill and Serve:

Refrigerate the cups for 1-2 hours to set the layers before serving.
Store any leftovers in an airtight container in the fridge for up to 2 days.

Fay's Pro Tip

Chill the ganache properly before piping to achieve clean, defined chocolate kisses on top of each cheesecake cup. Stir it every 10 minutes as it cools for a smooth, pipeable consistency.

Recipe Variations

Salted Caramel: Add an extra pinch of sea salt to the caramel for a salted caramel twist.
Chocolate Base: Replace the biscuit crumbs with crushed chocolate cookies for a rich, chocolatey base.
Nutty Crunch: Mix finely chopped toasted nuts (like pecans or hazelnuts) into the crumb base or sprinkle on top.
Coffee Caramel: Stir 1 teaspoon of instant coffee powder into the caramel for a mocha flavor.
White Chocolate Ganache: Substitute dark chocolate with white chocolate for a sweeter, creamier ganache.
Layered Desserts: Add a layer of caramel or chocolate sauce between the cheesecake layers for extra decadence.
Mini Tarts: Use pre-made tart shells instead of glasses for a bite-sized, portable version.