BUTTERSCOTCH CARAMEL CHEESECAKE CUP
INGREDIENTS
Crust Layer:
1 cup crushed caramel or butterscotch cookies (like Lotus Biscoff or caramel wafers)
2 tbsp melted butter
Cheesecake Filling:
1 (8 oz) block cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
Butterscotch or Caramel Layer:
1/2 cup thick butterscotch or dulce de leche sauce
Optional: a pinch of sea salt for a salted caramel effect
Topping:
Whipped cream (store-bought or homemade)
Crushed caramel cookies or butterscotch chips
Optional drizzle of caramel sauce
INSTRUCTIONS
1. Make the crust: Mix crushed cookies and melted butter. Spoon 1–2 tablespoons into each dessert cup or glass and press gently to set.
2. Prepare cheesecake filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, beat again. Gently fold in whipped cream until light and fluffy.
3. Assemble layers: In each cup, layer in order: crust, cheesecake filling, butterscotch or caramel sauce, repeat cheesecake and sauce layers, then top with whipped cream and crushed cookies.
4. Chill: Refrigerate for 1–2 hours to firm up before serving.