Go Back
- Biscoff cookies: These cookies create a crunchy, sweet crust. Their unique spice profile adds depth to the dessert. - Cream cheese: This ingredient gives the cheesecake its rich and creamy texture. Softened cream cheese blends smoothly, making the filling light and fluffy. - Optional garnishes and toppings: Whole Biscoff cookies make a great garnish. Drizzling extra salted caramel sauce adds a sweet touch and enhances the flavor. A sprinkle of flaky sea salt boosts the taste, balancing the sweetness. Using these ingredients, you’ll craft delightful cheesecake cups that are sure to impress! To start, grab a medium bowl. Here, you will combine the crushed Biscoff cookies with the melted butter. Mix them well until the mixture feels like wet sand. This consistency is key for a good crust. Next, take your serving cups or small jars. Evenly scoop the cookie mixture into the bottom of each cup. Use the back of a spoon or your fingers to press it down firmly. Make sure it is nice and compact. After that, set the cups aside in the refrigerator. This chilling step helps the crust firm up while you make the filling. Now, let’s make the cheesecake filling. In a large bowl, beat the softened cream cheese with the sifted powdered sugar and vanilla extract. Use an electric mixer for this task. Mix until the filling is smooth and creamy. This will take a couple of minutes. In another bowl, pour in the cold heavy whipping cream. Whip it using the mixer until soft peaks form. This should take about 2-3 minutes. Be careful not to over-whip, or it will get too stiff. Now, gently fold the whipped cream into the cream cheese mixture. Use a spatula and be gentle to keep the airiness. To add flavor, pour in the salted caramel sauce. Sprinkle in a pinch of flaky sea salt. Gently fold it into the mixture until evenly combined. Be cautious to avoid deflating your whipped cream. It’s time to fill the cups! Using a spoon or piping bag, fill each cup with the cheesecake mixture. Generously dollop it on top of the crust. Fill them to the brim for a delightful treat. Next, drizzle extra salted caramel sauce over the cheesecake layers. This adds a beautiful finish and more flavor. Finally, sprinkle a tiny pinch of flaky sea salt on top. This helps enhance the flavor contrast. For the final touch, add a whole Biscoff cookie on top of each cheesecake cup. This serves as a lovely garnish. Now, return the cups to the refrigerator. Chill them for at least 2 hours. This allows the flavors to meld and the cheesecake to set perfectly. Enjoy your delicious creations! To get the best results, start with room temperature cream cheese. Cold cream cheese can lead to lumps. It mixes better and makes your cheesecake smooth. Set it out for about 30 minutes before you start. Next, let's whip the cream. Use cold heavy whipping cream for fluffiness. Beat it until you see soft peaks forming. This usually takes 2-3 minutes. Be gentle when you fold the whipped cream into the cream cheese. You want to keep it light and airy. Adding extra flavors can make your cheesecake cups even better. Try mixing in some chocolate chips or crushed nuts. You can also add a splash of coffee or a hint of orange zest for a twist. Serve your cheesecake cups cold. This helps the flavors pop. If they sit out too long, they can get too soft. Enjoy them fresh from the fridge for the best taste! {{image_4}} You can mix things up with different cookie options. Instead of Biscoff, try Oreos for a classic taste. Graham crackers offer a simple, buttery base. If you want a nutty twist, use crushed pecan cookies. For sauces, salted caramel is a star, but chocolate sauce adds rich flavor. Fruit sauces, like raspberry or blueberry, can brighten each bite. They give a fun contrast to the creamy cheesecake. If you need a gluten-free dessert, alternative cookies are your friend. Look for gluten-free Biscoff or almond flour cookies. Both options work well for the crust. For those who follow a vegetarian or vegan diet, swap cream cheese for vegan cream cheese. Use coconut cream for a lighter touch. This keeps the dessert creamy without dairy. To keep your salted caramel Biscoff cheesecake cups fresh, use airtight containers. Glass jars or plastic containers work great. Make sure they are clean and dry before use. Store the cups in the refrigerator for up to five days. This keeps the cheesecake creamy and the crust firm. You can freeze the cheesecake cups for later. First, cover each cup tightly with plastic wrap or foil. Then, place them in a freezer-safe container. They can stay frozen for up to three months. When you're ready to enjoy, move them to the fridge to thaw overnight. Freezing may change the texture a bit. The cheesecake might be slightly less creamy, but the flavor will still shine. Enjoy your treats anytime! Yes, you can make these cheesecake cups ahead of time. I recommend chilling them for at least 2 hours before serving. You can even prepare them a day in advance. Just keep them covered in the fridge. This helps the flavors blend well and allows the cheesecake to set properly. To avoid a runny cheesecake, start with softened cream cheese. This helps it mix well. Make sure to whip the heavy cream until soft peaks form. Then, fold it gently into the cream cheese. This keeps the mixture fluffy. Also, chilling the cups for the right time helps them firm up. Yes, you can substitute Biscoff cookies. Some great alternatives include graham crackers or Oreo cookies. Both work well for the crust. If you want a different flavor, try using gingersnap cookies. They add a nice spice to the cheesecake. These cheesecake cups mix Biscoff cookies and cream cheese for a tasty treat. We covered how to make them, from preparing the crust to adding toppings. Remember to use room temperature cream cheese for the best texture. Don’t shy away from trying different flavors or dietary options. These cups store well in the fridge and can be frozen too. With these tips, you can enjoy delicious cheesecake cups anytime and impress your friends!

Salted Caramel Biscoff Cheesecake Cups

Indulge in the ultimate dessert experience with these Salted Caramel Biscoff Cheesecake Cups! Perfectly creamy and rich, each cup features a crunchy Biscoff cookie crust layered with fluffy cheesecake and drizzled with decadent caramel. Easy to make and a treat for any occasion, this recipe will surely wow your guests. Click through now to explore this delightful recipe and impress everyone with your dessert skills!
Print Recipe Pin Recipe

Ingredients
  

200g Biscoff cookies, crushed into fine crumbs

100g unsalted butter, melted

400g cream cheese, softened to room temperature

100g powdered sugar, sifted

1 teaspoon pure vanilla extract

200ml heavy whipping cream, cold

100g salted caramel sauce (plus extra for drizzling)

A pinch of flaky sea salt

Whole Biscoff cookies, for garnish

Instructions
 

In a medium-sized mixing bowl, combine the crushed Biscoff cookies with the melted butter, stirring well until the mixture takes on a consistency akin to wet sand.

    Evenly distribute the cookie mixture into the bottom of your serving cups or small jars. Use the back of a spoon or your fingers to press it down firmly, creating a solid crust layer. Set the cups aside in the refrigerator to chill while you prepare the cheesecake filling.

      In a large bowl, use an electric mixer to beat the softened cream cheese with the sifted powdered sugar and vanilla extract until the mixture is smooth, creamy, and well incorporated.

        In a separate bowl, pour in the cold heavy whipping cream and whip it using a mixer until soft peaks form, which should take about 2-3 minutes. Carefully fold the whipped cream into the cream cheese mixture using a spatula until just combined, ensuring it remains airy and fluffy.

          Add the salted caramel sauce along with a pinch of flaky sea salt to the cheesecake mixture. Gently fold until the caramel is evenly distributed throughout the mixture, being careful not to deflate the whipped cream.

            Using a spoon or a piping bag, fill each cup or jar with the cheesecake mixture, generously dolloping it on top of the crust until the cups are filled to the brim.

              Finish by drizzling extra salted caramel sauce over the cheesecake layers, and sprinkle a tiny pinch of flaky sea salt on top to enhance the flavor contrast.

                Garnish each cheesecake cup with a whole Biscoff cookie perched on top. Place the cups back in the refrigerator and chill for at least 2 hours to allow the flavors to meld and the cheesecake to set.

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 8 cups

                    - Presentation Tips: Serve the cheesecake cups on an elegant decorative tray. For added flair, drizzle more caramel sauce over the cups and sprinkle with additional crumbed Biscoff cookies around the presentation area for a delightful visual appeal.