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.
Equipment
Mini Dessert Cups
Stick Blender
18 Inch Piping Bags
Plain Piping Tip
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:
