#cheesecakecups

👉 Full recipe here: https://www.auntmollymeals.com/no-bake-biscoff-cheesecake-cups/

Mini Caramel Apple Cheesecakes Ingredients: For the Crust: 1 cup graham cracker crumbs 2 tbsp granulated sugar 4 tbsp unsalted butter, melted For the Cheesecake: 8 oz cream cheese, softened 1/4 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/2 cup sour cream 1 tbsp all-purpose flour For the Topping: 1/2 cup caramel sauce 1 medium apple, peeled, cored, and diced 1/2 tsp ground cinnamon 1 tbsp brown sugar Directions: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners for easy removal. In a small bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of each muffin liner to form a firm crust. In a large mixing bowl, beat softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, and flour to the cream cheese mixture, mixing until well combined and smooth. Divide the cream cheese mixture evenly over the graham cracker crusts in the muffin tin. Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden. Allow to cool completely. While the cheesecakes cool, prepare the apple topping. In a small skillet over medium heat, cook the diced apple with cinnamon and brown sugar for about 5 minutes, until tender. Once the cheesecakes are cool, top each with a drizzle of caramel sauce and a spoonful of the apple mixture. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecakes to firm up. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 40 minutes (including chilling time) Kcal: 210 kcal | Servings: 12 mini cheesecakes These Mini Caramel Apple Cheesecakes combine the warmth of fall flavors in a delightful, single-serving treat. With a buttery graham cracker crust, creamy cheesecake layer, and a caramel-drizzled apple topping, each bite is a perfect balance of sweetness and spice. The diced apples, gently cooked with cinnamon and brown sugar, add a comforting autumn twist that enhances the richness of the cheesecake. Perfect for holiday gatherings, dessert tables, or a cozy night in, these bite-sized cheesecakes are both adorable and indulgent. The caramel apple topping not only complements the creamy cheesecake but also brings a beautiful color contrast, making these mini cheesecakes a true visual and flavorful delight. Serve them chilled to let the flavors meld for a memorable fall dessert experience.

☕🍫🥛Coffee Baileys ☕🍫🥛

Pumpkin Pie In a Cup Ingredients: 2 cups Biscoff cookie crumbs (from about 30 cookies) 6 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 1/2 cup granulated white sugar 1 cup pumpkin puree (NOT pumpkin pie mix) 1 teaspoon pumpkin pie spice 6 ounces frozen whipped topping, thawed (plus more for topping) Directions: In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until fully combined. Set aside. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until well-blended. Gently fold in the thawed whipped topping. For easier filling, transfer the pumpkin mixture to a piping bag (optional). Assemble each cup by layering cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of crumbs and cheesecake. Chill in the refrigerator until set. Before serving, add a dollop of whipped cream and sprinkle with leftover cookie crumbs if desired. Prep Time: 15 minutes Chilling Time: 30 minutes Total Time: 45 minutes Kcal: 320 kcal per serving Servings: 6 servings The blend of creamy pumpkin cheesecake and buttery Biscoff crumble makes this Pumpkin Pie In a Cup a delightful twist on traditional pumpkin pie. With its rich pumpkin flavor and smooth texture, this dessert is both comforting and festive, making it ideal for fall celebrations. Plus, it's no-bake, which means you can easily whip it up without any oven time! Serve these cups at holiday gatherings or as a personal treat for any pumpkin spice lover. The layers of pumpkin, cheesecake, and whipped topping make every bite a satisfying mix of flavors and textures, capturing the essence of the season in one easy-to-make dessert.

Mini Lemon Cheesecake Cups

1️⃣ Mix crumbs with melted butter for the base. 2️⃣ Whip cream cheese, sugar & cream. 3️⃣ Layer crumbs, cream & strawberries in cups. 4️⃣ Chill & enjoy! 😋

Banana Foster Cheesecake Cups - Easy Dessert Recipe