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No-Bake Salted Caramel Cheesecake Cups

Indulgent yet effortless, these No-Bake Salted Caramel Cheesecake Cups offer a perfect balance of creamy richness and deep caramel flavor. Made without gelatin, this dessert relies on the natural structure of whipped cream and cream cheese to achieve a luscious, airy texture. The base consists of crushed Biscoff cookies, lending a warm, spiced undertone that complements the sweet and salty caramel layers. Two variations of salted caramel—one made from scratch and another using Werther’s Original Chewy Caramels—allow flexibility in preparation. The cheesecake filling is velvety smooth, infused with caramel for a decadent depth of flavor. Finished with a drizzle of warm caramel and an optional swirl of whipped cream, these individual servings are ideal for entertaining or a luxurious treat at home. With minimal effort and maximum flavor, this dessert is a modern take on classic cheesecake, perfect for those who crave a sophisticated yet simple sweet indulgence.

Dessert | Vegetarian | Cheesecake | Food Processor | Mixing Bowl | Saucepan | Spatula | Stand Mixer | Whisk | Biscoff Biscuit | Cream Cheese | Heavy Cream | Folding | No-Cook | Stirring | Whipping | Party | Overnight
Time to complete

Prep

30min

Cook

20min

Wait

6h

Total

6h 50min

Ingredients (Makes 6 portions)

Salted Caramel Sauce

  • ¾ cup granulated sugar (150g)
  • 4 tbsp unsalted butter, room temperature, sliced (56g)
  • ⅓ cup heavy cream, room temperature (80g)
  • 1 tsp vanilla extract
  • ¾ tsp salt

Ingredients

  • 200g Biscoff cookies (about 26 cookies)
  • 6 tbsp unsalted butter, melted (85g)
  • 16oz cream cheese, room temperature (450g)
  • ⅓ cup granulated sugar (65g)
  • 1 tsp vanilla extract
  • ⅓ cup salted caramel sauce (from option 1 or 2)
  • ⅔ cup heavy cream, chilled (160g)

For Serving/Garnishing

  • 1 cup heavy cream, chilled (240g) - optional
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 22
  • Protein: 4
  • Carbohydrates: 28
  • Fiber: 1
Directions

Prepare Salted Caramel Sauce

  • 1. Heat granulated sugar in a wide-bottomed, light-colored pan over low heat until it begins to melt. Stir gently until fully melted and golden.
  • 2. Remove from heat and whisk in butter until melted. Add warm heavy cream, whisking continuously until smooth.
  • 3. Stir in vanilla and salt. Transfer to a heat-safe container and let cool completely.

Prepare Cookie Crust

  • 6. Pulse Biscoff cookies and melted butter in a food processor until fine crumbs form.
  • 7. Divide evenly among 6 dessert cups (7oz each) and press down gently. Refrigerate while preparing the filling.

Prepare Cheesecake Filling

  • 8. Beat cream cheese, sugar, and vanilla in a stand mixer until smooth.
  • 9. Mix in ⅓ cup of cooled salted caramel sauce until just combined.
  • 10. Whip heavy cream to medium peaks and gently fold into the mixture until smooth.

Assemble and Chill

  • 11. Divide cheesecake filling evenly among prepared dessert cups and smooth the tops.
  • 12. Refrigerate for 4-6 hours or overnight until fully set.

Final Touches

  • 13. Warm remaining salted caramel sauce slightly and drizzle over each cheesecake cup.
  • 14. Optionally, whip heavy cream to stiff peaks and pipe onto cheesecakes before serving.
Cookix's Secrets

Alternative Cooking Methods

  • Try a baked version by incorporating eggs and baking at 160°C (325°F) for 30 minutes.

Caramel Preparation

  • Use a light-colored pan to monitor caramelization and prevent burning.

Cheesecake Texture

  • Ensure cream cheese is fully softened for a smooth, lump-free filling.

Flavor Enhancements

  • Add a pinch of cinnamon or espresso powder to the caramel for depth.

Healthier Version

  • Use Greek yogurt instead of cream cheese for a lighter texture.

Ingredient Substitutions

  • Use graham crackers instead of Biscoff cookies for a classic cheesecake base.

Seasonal Tweaks

  • Top with fresh berries or spiced nuts for a seasonal twist.

Serving

  • Chill the dessert cups thoroughly for the best texture and flavor.