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Salted Caramel Dessert Cups
Yield: 28 cups
These salted caramel dessert cups are the perfect balance of salty and sweet. The dessert cups are made with a chocolate cookie crust, salted caramel cheesecake filling, chocolate ganache, and a bit of flaky sea salt.
Equipment
- Electric hand mixer or stand mixer fitted with a whisk attachment
- 28 2 ounce cups with lids
Ingredients
Chocolate Cookie Crust
- 2 ¼ cups (225 g) chocolate sandwich cookie crumbs
- ¼ cup (57 g) unsalted butter melted
Salted Caramel Cheesecake Filling
- 8 oz (227 g) cream cheese room temperature
- 1 cup (226 g) salted caramel sauce
- 1 ½ cups (355 ml) heavy cream
Additional Ingredients
- ¼ cup (57 g) salted caramel sauce for drizzling onto the dessert cups
- flaky sea salt
Instructions
- In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use the bottom of a plastic cup to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese and salted caramel sauce until smooth. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the salted caramel cheesecake mixture. Pipe into the cups about ¾ full.
- Drizzle on additional salted caramel sauce and add a sprinkle of flaky sea salt.
- Seal the cups with a lid and chill in the refrigerator. Store the dessert cups for 2 to 3 days.
Notes
Salted caramel dessert cups can be stored in the refrigerator for 2 to 3 days. Serve chilled.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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