Salted Caramel Cheesecake Cups

If you're looking for a simple, crowd-pleasing dessert that's perfect for any occasion, these Salted Caramel Cheesecake Cups are your new best friend! With minimal ingredients and easy-to-follow steps, you'll have an irresistible treat ready in no time. Whether you're planning a party, need a quick sweet fix, or just love the magical combo of sweet and salty, this recipe will become your go-to.

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Course: Dessert

Cuisine: American

Keyword: bite size Dessert, caramel dessert, cheesecake, chocolate chip cookies, cookies

Prep Time: 20

Cook Time: 10

Cooling: 30

Total Time: 1

Servings: servings

Calories: 452kcal

Equipment

1 Mini Muffin Tin
1 Mixing bowl
1 Mixer
1 Measuring spoons
1 Measuring cups
1 Cake Decorating Insert and Tip
1 Cake Decorating Bag or a Resealable Bag

Ingredients

16.5 oz Sugar Cookie Dough
4 oz Cream Cheese room temperature
2 tbsp Sugar
½ cup Whip Topping
¼ tsp Vanilla
1½ tbsp Caramel
Caramel for decorating
Coarse Sea Salt for decorating

Instructions

Preheat oven to 350 degrees.
Grease muffin tin. Set aside.
Divide Cookie dough into 12 pieces. Roll into 1-inch balls.
Place the cookie balls into the mini muffin tin. Very lightly press. Do not press to form cups.
Bake for 8-10 minutes or until the edges start to turn golden brown. Remove from the oven and allow to cool completely. About 30 minutes.
When cooled, use a knife to loosen one end. The cookie will pop loose. Remove from the muffin tin. Set aside.
In a mixing bowl add the cream cheese. Whip until smooth. Add the sugar, whipped topping, 1½ tablespoons caramel, and the vanilla. Whip until smooth.
If using a resealable bag snip off the corner and add the decorating tip. Add the cheesecake filling to the decorating bag. Pipe about 1 tablespoon of cheesecake filling into each cookie cup.
Using a fork, drizzle caramel on the top and lightly sprinkle on the coarse sea salt.
Ready to serve immediately. Keep refrigerated.

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