No Bake Salted Caramel Cheesecake Cups

Steps

1. 1Salted caramel sauce option 1 (from scratch): Add the sugar to a wide-bottomed, light-colored pan and place on the lowest flame on the stove (do not use high flame as the sugar can easily burn). Let the sugar heat until you see that it has started to melt on the bottom. At this point, use a dry utensil to slowly stir the sugar and encourage it to melt evenly. It will look grainy and lumpy, but keep slowly stirring and allowing the sugar to heat on low flame, and eventually all the lumps and grains will melt. Once the sugar has fully melted, continue to cook until it reaches a deep golden, caramel color. This entire process can take 15+ minutes depending on your pan and stove
2. 2Turn off the heat. Add the softened butter, and whisk it in until it has fully melted. The butter will not dissolve in the sugar and will look separated, which is totally ok
3. 3Once the butter has fully melted, add the warm cream (make sure it is warm to touch; you can heat it in the microwave for 20-30s) and whisk it in. The cream will become very bubbly and frothy at first, but will quickly settle and create a smooth caramel sauce. If you feel that the sauce is becoming too thick or seizing up, turn the heat back on the lowest setting and gently stir until the sauce looks like the right consistency, then turn off the heat again
4. 4Add vanilla and salt (start with 1/2 tsp, taste, and add more as needed) and mix in
5. 5At this point, you should have a smooth but runny dark golden caramel sauce. Pour it into a heat-safe glass bowl or jar, and let it cool down fully at room temperature
6. 6Salted caramel sauce option 2 (with candy): Add the Werther's candies (unwrapped) to a nonstick saucepan along with the heavy cream. Cook and stir on the lowest flame until the candy has melted and a smooth sauce has formed
7. 7Turn off the heat and stir in the salt
8. 8Transfer to a heat-safe container and let cool completely to room temperature
9. 9Crust: Add the cookies and melted butter to a food processor and blitz until a fine crumb forms
10. 10Divide the crumb evenly between 6 dessert cups (7oz each)
11. 11Press down gently using the bottom of a narrow glass - don't pack too tightly! Keep in the fridge while you work on the filling
12. 12Cheesecake filling: Add the room temperature cream cheese, sugar and vanilla to the bowl of a stand mixer. Use the paddle attachment to whisk for 2-3 minutes until the sugar dissolves. Scrape the bowl a few times along the way
13. 13Add 1/3 cup of salted caramel sauce (from option 1 or 2; make sure it has cooled to room temperature) and whisk again just until combined. Do not overmix
14. 14In a separate bowl, whisk the heavy cream to medium peaks (it should become thick and start to hold shape). Add to the remaining mixture and use a rubber spatula to slowly and gently fold it in
15. 15You should have a silky smooth cheesecake mixture now. Divide it evenly between the dessert cups with the crust in them, and spread evenly with a knife or spatula
16. 16Refrigerate for 4-6 hours or overnight until thoroughly chilled
17. 17Serving: When ready to serve, remove the cheesecake cups from the fridge. Take the remaining salted caramel sauce and microwave for ~10-15 seconds until it becomes runny (but not too hot). Drizzle ~1/2 tbsp of the sauce onto each cup and spread it out evenly
18. 18Optionally, whip up heavy cream to stiff peaks, and pipe it on top of the cheesecakes to decorate
19. 19Serve cold & enjoy!