Caramel Cheesecake Cups Recipe

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These caramel cheesecake cups combine creamy caramel filling, crunchy biscuit crumbs, and rich chocolate ganache in every bite. The no-bake layers are quick to assemble, making them perfect for any time. Each mini dessert offers a balanced mix of sweetness and texture for a satisfying treat.

Prep Time 25

Chill Time 2

Total Time 2 25

Servings Shot Glasses

Calories 280kcal

Author Fay

EQUIPMENT

INGREDIENTS

Chocolate Ganache Truffles

300 g (10.5 oz) dark chocolate milk or white chocolate can be used
150 g (5.3 oz) heavy cream

Crumb Mix

125 g (4.04 oz) cookies or sweet biscuits like Nice biscuits
1 tablespoon (1 tablespoon) butter unsalted and softened

Caramel Cheesecake Filling

250 g (8.8 oz) cream cheese
265 g (9.3 oz) caramel or dulce del leche. ⅔ of a can.
135 g (4.7 oz) caramel remaining ⅓ of the can. Set aside for topping.
¼ teaspoon (¼ teaspoon) salt
100 g (3½ oz) superfine sugar or caster sugar
250 ml (8½ floz) heavy cream

Optional:

1 tablespoon (1 tablespoon) gelatine optional, for a firmer filling

INSTRUCTIONS

Make the Ganache:

Heat the cream in a small saucepan until it just reaches a boil. Remove from heat immediately.
Pour the hot cream over the dark chocolate in a heatproof bowl. Let sit for 1 minute.
Stir until smooth and lump-free. Refrigerate, stirring every 10 minutes, until the ganache is thick enough to pipe.

Prepare the Crumb Base:

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

Caramel Cheesecake Filling:

Beat the cream cheese and sugar with an electric mixer until smooth and creamy.
Add caramel, salt, and heavy cream. Beat until fully combined and the mixture thickens.
Optional: Dissolve gelatine in 1 tablespoon boiling water, add to the mixture, and mix well for a firmer filling.

Assemble the Cups:

Spoon or pipe half the caramel cheesecake mixture into the base of 2 oz (60 mL) mini shot glasses.
Add a layer of the crumb mixture.
Fill each cup with the remaining caramel cheesecake mixture.
Top with a dollop of reserved caramel.
Pipe a ganache kiss on top using a piping bag fitted with a plain nozzle.
Sprinkle the reserved crumb mixture for garnish.

NOTES

For firmer filling, don’t skip the gelatin step.
Use a piping bag for neat layers.
Freeze leftover ganache for up to 2 months, or refrigerate for 1 week. Warm and drizzle on ice cream or cakes.
Substitute cookies with graham crackers or digestive biscuits if needed.
Chill the ganache properly to avoid messy piping.

NUTRITION