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Mini cheesecakes topped with salted caramel, fresh blackberries, and fig slices on a elegant plate

Easy No-Bake Salted Caramel, Blackberry & Fig Mini Cheesecakes

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Discover the ultimate indulgence with these Easy No-Bake Salted Caramel, Blackberry & Fig Mini Cheesecakes. Combining rich salted caramel flavor with fresh blackberries and sweet figs, this dessert is perfect for effortless entertaining or a decadent treat at home. Made without baking, these mini cheesecakes offer a luxurious taste in every bite, balanced by a crunchy graham cracker crust and topped with extra salted caramel and fresh fruit for a stunning presentation.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 mini cheesecakes

Ingredients

Scale
  • 1 cup of crushed graham crackers or digestive biscuits
  • 3 tablespoons of unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 1 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of heavy whipping cream
  • ½ cup of salted caramel sauce
  • 1 cup of fresh blackberries
  • 1 cup of chopped fresh figs
  • Extra salted caramel for drizzling
  • Pinch of sea salt

Instructions

  1. Begin by mixing the crushed graham crackers or digestive cookies with melted butter until well combined. Spoon this mixture evenly into the bottoms of mini cheesecake molds or cups. Press down firmly to create a firm crust, then refrigerate for at least 15 minutes to set.
  2. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and fluffy filling.
  3. Spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Drizzle salted caramel sauce over each mini cheesecake, then add a handful of fresh blackberries and chopped figs on top. Finish with a light drizzle of additional salted caramel and a pinch of sea salt.
  4. Place the assembled mini cheesecakes back into the refrigerator for at least 2 hours or until fully chilled. Serve cold for a delicious, no-bake dessert experience.

Notes

  • You can substitute blackberries and figs with other fresh fruits like strawberries, blueberries, or peaches.
  • Ensure cheesecakes are chilled for at least 2 hours for best shape and flavor.
  • For longer storage, freeze the cheesecakes for up to 1 month; thaw in the fridge before serving.
  • Author: Emma Bloomfield
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 320 kcal Kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://savorpeek.com/easy-no-bake-salted-caramel-blackberry-fig-mini-cheesecakes/