Looking for a dessert that’s rich, creamy, and guaranteed to impress — without ever turning on the oven? These Butterscotch Caramel Cheesecake Cups are the answer to your sweet cravings. With a buttery cookie crust, a light whipped cheesecake filling, and luscious layers of caramel or butterscotch sauce, these elegant mini desserts are everything you love about cheesecake — simplified into an easy, no-bake treat.
Perfect for dinner parties, holidays, or cozy nights in, these cheesecake cups come together in under 30 minutes and are an absolute hit with kids and adults alike. They’re individually portioned, irresistibly creamy, and totally customizable.
Who These Cheesecake Cups Are For
This dessert is ideal for:
- Home cooks looking for a no-bake, stress-free recipe
- Cheesecake lovers who want a lighter, quicker version
- Busy hosts prepping make-ahead desserts for events
- Fans of butterscotch, caramel, and everything creamy
- Anyone who wants indulgence without fuss
Whether you’re planning a romantic dinner, a festive party, or simply a treat-yourself moment, these cups deliver flavor, elegance, and satisfaction in every spoonful.
Why You’ll Love This Recipe
- No oven required – perfect for summer or last-minute prep
- Layers of texture and flavor – crunchy, creamy, and smooth
- Quick to assemble – 20 minutes or less plus chilling
- Make-ahead friendly – prepare several hours or a day in advance
- Beautiful presentation – elegant in clear cups or glasses
- Easily scalable – make 2, 4, or a dozen depending on your needs
Ingredients You’ll Need
Crust Layer:
- 1 cup crushed caramel or butterscotch cookies (e.g., Biscoff, 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 sauce, dulce de leche, or caramel
- Optional: pinch of sea salt (for a salted caramel version)
Topping (Optional):
- Whipped cream (homemade or store-bought)
- Crushed caramel cookies or butterscotch chips
- Extra drizzle of caramel or butterscotch sauce
Tools & Equipment
- Electric mixer or hand whisk
- Mixing bowls (medium and large)
- Silicone spatula or spoon
- Measuring cups and spoons
- Small dessert cups, jars, or glasses
- Piping bag (optional, for neat layers or whipped cream topping)
How to Make Butterscotch Caramel Cheesecake Cups
1️⃣ Make the Crust
Crush the cookies into fine crumbs using a food processor or zip-top bag and rolling pin. In a bowl, mix the crumbs with melted butter until evenly coated. Spoon 1–2 tablespoons into each dessert cup and press gently to form the crust base.
Tip: For extra crunch, toast the cookie crumbs lightly before assembling.
2️⃣ Prepare the Cheesecake Filling
In a bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and beat until fully incorporated. Gently fold in the whipped cream using a spatula until the mixture is light, fluffy, and airy.
Don’t overmix — folding keeps the texture mousse-like and light!
3️⃣ Assemble the Layers
In each dessert cup, layer in the following order:
- Crust
- Cheesecake filling
- A generous spoonful of butterscotch or caramel sauce
- Another layer of cheesecake filling
- Another drizzle of sauce
Swirl lightly with a toothpick or spoon for a marbled effect, or leave as distinct layers for a clean, chic look.
4️⃣ Add Toppings & Chill
Top with a swirl of whipped cream, a sprinkle of crushed cookies or butterscotch chips, and an optional caramel drizzle. Chill in the fridge for at least 1–2 hours before serving to allow the layers to firm up and the flavors to meld.
Pro Tips & Flavor Variations
- Use flavored cream cheese (e.g., brown sugar or cinnamon) for added depth.
- Add a layer of sliced bananas for a banoffee-inspired version.
- Make it boozy with a splash of bourbon or Irish cream in the cheesecake mixture.
- Use chocolate cookies for the crust for a richer contrast.
- Top with toasted pecans or hazelnuts for crunch and nuttiness.
How to Store Leftovers
- Refrigerator: Keep covered in the fridge for up to 3–4 days.
- Freezer: You can freeze them without the whipped topping. Just thaw overnight before serving.
Best served chilled straight from the fridge for that refreshing, creamy texture.
Serving Suggestions
- Serve these cheesecake cups as an elegant plated dessert with a drizzle of sauce on the plate.
- Pair with coffee, hot chocolate, or a dessert wine like Moscato.
- For brunch, serve in mini shot glasses for a bite-sized dessert bar.
Frequently Asked Questions (FAQ)
Can I use store-bought whipped topping instead of whipped cream?
Yes! Cool Whip or any similar whipped topping works well and saves time.
What’s the best type of cookie for the crust?
Lotus Biscoff cookies or any caramel-flavored biscuit are ideal. But shortbread or digestive biscuits work too.
Can I make these dairy-free?
Yes! Use dairy-free cream cheese, whipped coconut cream, and plant-based caramel sauce.
Can I layer these in a trifle dish instead of individual cups?
Absolutely. A large glass dish creates a stunning presentation for parties or potlucks.
Is the caramel layer too sweet?
If you prefer less sweetness, use a slightly tangy cheesecake base (add a tablespoon of sour cream or Greek yogurt) to balance the flavors.
Final Thoughts
These Butterscotch Caramel Cheesecake Cups are everything you want in a dessert — indulgent, easy, and elegant. With their silky cheesecake layer, sweet caramel ribbons, and crunchy cookie base, they strike the perfect balance of texture and taste. No baking, no stress — just layers of joy in every spoonful.
Perfect for special occasions or everyday indulgence, they’re the kind of treat that will keep everyone coming back for seconds (or thirds!).
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