Butterscotch Caramel Cheesecake Cups

Instructions

Step 1: In a bowl, mix crushed cookies and melted butter until combined. Spoon a layer into the bottom of each serving cup and press gently.

Step 2: In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Step 3: Fold in half of the whipped topping until fully blended and fluffy.

Step 4: Layer the cheesecake mixture over the cookie base in each cup, followed by a spoonful of butterscotch pudding and caramel sauce.

Step 5: Repeat the layers as desired. Top with remaining whipped topping.

Step 6: Sprinkle with extra crushed cookies and chill in the fridge for at least 2 hours before serving.

Storage Information

Store the cheesecake cups in the refrigerator, covered, for up to 3 days. For best texture, do not freeze. Garnish just before serving for a fresh presentation.