Butterscotch Caramel Cheesecake Cups

Instructions

Step 1: In a bowl, mix the crushed cookies with melted butter until evenly moistened. Press a tablespoon into the bottom of each serving cup.

Step 2: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 3: Melt the butterscotch chips with caramel sauce and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.

Step 4: Layer the cups: start with a crust, then cheesecake filling, a spoonful of butterscotch caramel, and repeat until cups are filled.

Step 5: Top with whipped cream and sprinkle with cookie crumbles. Chill for at least 1 hour before serving.

Storage Information

Store cheesecake cups covered in the refrigerator for up to 3 days. Best enjoyed chilled. Not recommended for freezing due to the cream consistency.