Sweet Potato Cookie Butter Caramel Cheesecake Cups

Sweet Potato Cookie Butter Caramel Cheesecake Cups

Sweet Potato Cookie Butter Caramel Cheesecake Cups are a delightful treat that combine the richness of cheesecake, the warmth of sweet potatoes, and the crunch of Biscoff cookies. This dessert is perfect for any gathering and brings a cozy fall flavor to your table.

Why Make This Recipe

These cheesecake cups are not just delicious; they are also easy to prepare! Using simple ingredients, you can create a rich and creamy dessert that everyone will love. The combination of sweet potato and caramel makes this dessert unique, and the Biscoff cookie crust adds a satisfying crunch. It’s a great way to impress your friends and family without spending too much time in the kitchen.

How to Make Sweet Potato Cookie Butter Caramel Cheesecake Cups

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to soft peaks
• 1 cup mashed sweet potato (cooked and cooled)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp allspice (optional)
• 1 cup crushed Biscoff cookies
• 2 tbsp melted butter
• 1/2 cup store-bought caramel sauce (or homemade)
• Extra Biscoff cookie crumbs for garnish
• Whipped cream for garnish
• Caramel drizzle for garnish
• Cubes of sweet potato blondies (optional)

Directions

1. Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until light and fluffy.

2. Prepare the Sweet Potato Layer: In another bowl, mix the mashed sweet potato, brown sugar, cinnamon, nutmeg, and allspice until smooth.

3. Make the Cookie Butter Crumbs: Combine the crushed Biscoff cookies and melted butter in a bowl. Mix until the crumbs hold together slightly.

4. Assemble the Cheesecake Cups: In clear dessert cups, layer the cookie butter crumbs, cheesecake filling, sweet potato mixture, and caramel sauce. Repeat the layers until the cup is full, finishing with a dollop of cheesecake filling on top.

5. Garnish: Top with whipped cream, a drizzle of caramel sauce, extra Biscoff crumbs, and sweet potato blondie cubes for added texture and flair.

6. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy this rich, creamy, and spiced dessert!

How to Serve Sweet Potato Cookie Butter Caramel Cheesecake Cups

Serve these delightful cheesecake cups chilled. They make an excellent dessert for parties, family dinners, or any special occasion. You can serve them in clear cups to show off the beautiful layers.

How to Store Sweet Potato Cookie Butter Caramel Cheesecake Cups

You can store leftover cheesecake cups in the refrigerator. Cover them with plastic wrap or place them in an airtight container. They should stay fresh for up to 3 days.

Tips to Make Sweet Potato Cookie Butter Caramel Cheesecake Cups

• Make sure the cream cheese is softened to room temperature for easy mixing.
• If you want a smoother sweet potato layer, use a food processor to blend the ingredients.
• For the best flavor, use freshly cooked and cooled sweet potatoes.

Variation

You can add different spices like ginger or cloves to the sweet potato layer for an extra kick. If you want to make this dessert even richer, consider adding a layer of chocolate ganache.

FAQs

1. Can I use pumpkin instead of sweet potato?
   Yes, you can substitute pumpkin puree for the sweet potato for a different flavor.

2. Can I make these cheesecake cups ahead of time?
   Absolutely! You can prepare them a day before your event and store them in the fridge.

3. What can I use instead of Biscoff cookies?
   You can use graham crackers or any other crunchy cookies that you like.