The guide to the perfect dessert: How to make cheesecake caramel cups in three simple steps

Ditch the fussy desserts, this recipe unlocks the secret to creating flawless individual dairy parfaits. Layers of crunchy biscuit base, luscious velvety cheese mousse, and a decadent caramel topping with dulce de leche and nuts come together in a breeze. It's the effortless, crowd-pleasing treat that earns rave reviews every single time.

Servings: 6 `

Prep Time: 15 minutes

Difficulty: Easy

Category: Dairy

Ingredients

Crunchy Base Layer

- 100g (about 3.5 oz) crunchy biscuits (like graham crackers or digestive biscuits)

- 30g (about 1 oz) walnuts or pecans, coarsely chopped

- 2 tablespoons melted butter

- 1 tablespoon brown sugar

Light Cheese Mousse Layer

- 200ml (about ¾ cup) heavy whipping cream

- 150g (about 5.3 oz) mascarpone or cream cheese

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract

Caramel Topping

- 3 tablespoons dulce de leche

- Chopped nuts, for sprinkling

For Garnish

- Fresh fruit of your choice (such as berries or sliced banana)

- Grated chocolate (optional)

Instructions

1. Prepare the Crunchy Base:

Pulse the biscuits in a food processor until coarsely ground (avoid turning them into fine powder for that perfect texture). In a bowl, mix the crumbs with the chopped nuts, melted butter, and brown sugar until well combined. Divide the mixture evenly among 6 small glasses or cups, pressing lightly to form a compact base layer.

2. Make the Light Cheese Mousse:

In a chilled bowl, whip the heavy cream until it forms stiff peaks. In a separate bowl, beat the mascarpone (or cream cheese) with the powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cheese mixture until fully incorporated and uniform, be careful not to deflate the fluffiness. Spoon the mousse evenly over the crunchy base in each glass.

Pro Tip: Pop the glasses in the freezer for about an hour before adding the topping. This helps the layers set neatly for that professional, patisserie-worthy look.

3. Add the Caramel Topping:

Drizzle about ½ tablespoon of dulce de leche over the mousse in each glass. Scatter a generous sprinkle of chopped nuts on top for extra crunch and nutty flavor.

4. Final Garnish:

Crown each cup with fresh fruit slices or a dusting of grated chocolate for a pop of color and freshness.

5. Chill and Serve:

Refrigerate the cups for at least an hour to let everything firm up. For the best results, prepare them a day ahead, the flavors meld beautifully, and the textures become even more irresistible.

Bon appétit!