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Cheat’s caramel cheesecake cups

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Made with ginger kisses, a creamy filling and topped with gooey caramel, these cute individual cups are ready in a flash.

  • Serves10
  • Prep time20 minutes, + 30 mins chilling time
caramel cheesecake cups in glass cups with biscuits and stars to decorate

Ingredients

  • 500g cream cheese, softened
  • 2 tbs icing sugar mixture
  • 2/3 cup (160ml) thickened cream
  • 12 ginger kisses
  • 2 tbs Baileys Irish Cream liqueur
  • 1/2 cup (125ml) caramel sauce
  • Whipped cream, to serve
  • 6 Lotus Biscoff biscuits
  • Cocoa powder, to decorate
  • Chocolate stars, to decorate (optional)

Nutritional information

Per Serve: Energy: 1394kJ/333 Cals (16%), Protein: 5g (10%), Fat: 28g (40%), Sat Fat: 17g (71%), Carb: 16g (5%), Sugar: 13g (14%), Dietary Fibre: 0.2g (1%), Sodium: 252mg (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use an electric mixer to beat the cream cheese and icing sugar in a bowl until smooth and combined. Add the cream and beat until well combined.

  2. Step 2

    Place 1 ginger kiss in the base of each serving glass. Drizzle with half the liqueur. Top with two-thirds of the cream cheese mixture. Drizzle with half the caramel sauce. Top with the remaining ginger kisses and drizzle with the remaining liqueur. Top with remaining cream cheese mixture and remaining caramel sauce. Place in the fridge for 30 mins to develop the flavours.

  3. Step 3

    Top the cheesecake cups with whipped cream and biscuits. Dust with cocoa powder. Decorate with chocolate stars, if using, to serve.

    Swap me... To make this without the alcohol, use non-alcoholic eggnog or thin custard instead of the Irish cream liqueur.

Recipe tip

COOK. STORE. SAVE.
Smart swap: Rather than buying chocolate stars, use whatever chocolate you have at home to make chocolate curls.

Plan ahead: These cute cups are best enjoyed the day they’re made, but you can prep the cream cheese mixture up to 1 day ahead. Store in an airtight container in the fridge.

Cheat’s caramel cheesecake cups

Cheat’s caramel cheesecake cups
  • Serves10
  • Prep time20 minutes, + 30 mins chilling time
Ingredients
  • 500g cream cheese, softened
  • 2 tbs icing sugar mixture
  • 2/3 cup (160ml) thickened cream
  • 12 ginger kisses
  • 2 tbs Baileys Irish Cream liqueur
  • 1/2 cup (125ml) caramel sauce
  • Whipped cream, to serve
  • 6 Lotus Biscoff biscuits
  • Cocoa powder, to decorate
  • Chocolate stars, to decorate (optional)
    Description

    Made with ginger kisses, a creamy filling and topped with gooey caramel, these cute individual cups are ready in a flash.

    Method
    1. Step 1

      Use an electric mixer to beat the cream cheese and icing sugar in a bowl until smooth and combined. Add the cream and beat until well combined.

    2. Step 2

      Place 1 ginger kiss in the base of each serving glass. Drizzle with half the liqueur. Top with two-thirds of the cream cheese mixture. Drizzle with half the caramel sauce. Top with the remaining ginger kisses and drizzle with the remaining liqueur. Top with remaining cream cheese mixture and remaining caramel sauce. Place in the fridge for 30 mins to develop the flavours.

    3. Step 3

      Top the cheesecake cups with whipped cream and biscuits. Dust with cocoa powder. Decorate with chocolate stars, if using, to serve.

      Swap me... To make this without the alcohol, use non-alcoholic eggnog or thin custard instead of the Irish cream liqueur.