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Toffee Cheesecake Cups

Creamy and rich no bake toffee cheesecake cups with a buttery crust, smooth cheesecake filling, and a sweet caramel toffee topping. Perfect for parties, gatherings, or quick desserts.
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Prep Time 20 minutes
Chill Time 2 hours
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 1/2 cup toffee bits divided
  • 1/4 cup caramel sauce

Method
 

  1. In a bowl, mix graham cracker crumbs and melted butter until evenly combined.
  2. Divide the mixture into serving cups and press firmly to form the crust layer.
  3. In another bowl, beat softened cream cheese until smooth and lump-free.
  4. Add powdered sugar and vanilla extract, then mix until creamy and fully combined.
  5. In a separate bowl, whip cold heavy cream until soft peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until light and smooth.
  7. Stir in half of the toffee bits evenly into the filling.
  8. Spoon or pipe the cheesecake filling over the crust in each cup.
  9. Smooth the tops and drizzle caramel sauce over each cup.
  10. Sprinkle remaining toffee bits on top for garnish.
  11. Refrigerate for at least 2 hours until fully set before serving.

Notes

  • Ensure cream cheese is at room temperature for a smooth texture
  • Do not overmix after adding whipped cream
  • Chill longer for a firmer consistency
  • Can be made a day in advance for convenience