No Bake Cheesecake Cups

This no bake cheesecake is quick and easy to make and so delicious! The buttery biscoff base works so well with the creamy caramel cheesecake filling.

I was really craving a dessert and didn’t feel like turning on my oven. So I decided to whip up a batch of these super easy, no bake cheesecake cups because they are probably one of the simplest recipes to make and taste so amazing. They honestly taste even better than they sound. Plus, I just love deserts served in ramekins, jars or glasses, don’t you? It makes them look so unique and fancy.

This cheesecake for two made in ramekins is entirely no bake and comes together in just a few minutes. Watch my video for a step by step visual. Give these tasty treats a try today!

INGREDIENTS for making 2 ramekins:

• 4 Biscoff cookies

• 1 tablespoon of butter (melted)

• 10 tablespoons of cream cheese

• 1 teaspoon of icing sugar

• 2 tablespoons of caramel sauce

• Optional toppings: chocolat chips, fudge pieces, small fruit pieces, etc.

STEPS:

1. Prepare the crust: place the cookies in a ziplock bag and crush them into crumbs. I used a small pot to smash them, you could also use a rolling pin. Pour the crumbs into a bowl and stir in the melted butter; mix until it’s well combined. The mixture should have the consistency of wet sand. Divide the mixture into two and spoon into each ramekin and use the back of the spoon to pack it down tightly.

2. Make the filling: I usually use my hand held whisk mixer, but used a spoon & fork this time; you could also use an electric hand mixer or a stand mixer with a whisk attachment. Beat the cream cheese and powdered sugar together until it’s smooth and creamy, this requires some arm power and patience (or electric mixers on medium speed). Add the vanilla extract and caramel; mix some more until it’s smooth and well combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until it’s smooth.

3. Spoon in the filling on top of the crusts; try to divide equally. Use the back of a spoon to smooth the tops so they are flat. (I like to drizzle a bit of caramel on top.)

4. Refrigerate the mini cheesecakes at least 2 hours and up to 2 days. (Optional: Right before serving, you can add toppings to the mini cheesecakes.)

5. Enjoy! Bon appétit!