Ingredients
Scale
- 1 cup crushed graham crackers
- 4 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch sauce
- 1 cup whipped cream, for topping
- Additional butterscotch sauce, for drizzling
Instructions
- In a bowl, combine the crushed graham crackers and melted butter until well mixed.
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the butterscotch sauce into the cream cheese mixture until fully incorporated.
- Spoon the cheesecake mixture over the graham cracker crust in individual serving cups. Cover and chill for at least 2 hours.
Notes
- Leftover cheesecake cups can be stored in an airtight container in the refrigerator for up to 3 days.
- These can be made a day in advance and stored until ready to serve.
- For gluten-free options, substitute graham crackers with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg