Description
These No-Bake Cheesecake Cups with Caramelized Figs are a taste of fall! They feature a Biscoff cookie crust, a fluffy and light orange-fig filling, and are topped off with the most insane caramelized fresh figs. They are super easy to make (MUCH easier than traditional cheesecake) and are a super fun way to use up this season’s fresh figs!
Ingredients
Scale
For the Crust:
- 1/2 cup Biscoff cookie crumbs (or ginger snaps or graham crackers)
- 2 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 1 cup heavy whipping cream, cold
- 12 oz cream cheese, softened (1 1/2 blocks)
- 1 tablespoon fig jam
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla bean paste (or extract)
- 1/3 cup powdered sugar
- 1/2 teaspoon kosher salt
For the Caramelized Fig Topping:
- 2 tablespoons unsalted butter
- 1 tablespoon fig jam
- 2 tablespoons light brown sugar
- 1 tablespoon fresh orange juice
- 6–8 fresh figs, quartered
Instructions
For the Crust:
- Combine the cookie crumbs and the melted butter in a bowl and stir to combine.
- Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it’s firm.
- Set aside.
For the Filling:
- Using a stand or hand mixer, whip the cold cream until stiff peaks form, about 1 minutes.
- In another bowl, using a mixer, beat together the softened cream cheese, fig jam, orange zest and juice, vanilla, powdered sugar, and salt. Mix until smooth, creamy, and fluffy.
- Gently fold the whipped cream into the cream cheese mixture, stirring and folding gently so as not to deflate the air in the whipped cream. Mix until well combined and the filling is creamy and fluffy.
- Spoon or pipe the filling into the jars/glasses on top of the cookie crust.
- Smooth out the tops of the cheesecakes and then place them in the fridge to set for at least 2 hours.
For the Caramelized Fig Topping:
- While the cheesecakes are chilling, make the topping by combining the butter, fig jam, brown sugar, and orange juice in a small saucepan. Set the pan over medium heat.
- Bring the mixture to a simmer and stir it frequently until it is caramely, thickened, and reduced, about 5 minutes.
- Stir in the fresh figs, being gentle so as not to break them up too much, and allow them to simmer in the caramel for another couple minutes.
- Remove from the heat and allow to cool completely.
To Serve:
- Top each cheesecake with the cooled caramel fig topping.
- Serve immediately or return them to the fridge to serve at a later time.
Notes
- To make the cookie crumbs, pulse whole cookies in a food processor until fine crumbs form.
- These are a great make-ahead dessert. If you want to make them from start to finish ahead of time, I recommend making the cheesecakes and chilling them, making the fig topping, topping the cheesecakes with the figs, and then storing them in the fridge until you are ready to serve. They will keep in the fridge for a few days.
- Prep Time: 10 minutes (plus chilling time)
- Cook Time: 20 minutes
- Category: dessert