Oh my gosh, you have to try these mini caramel biscuit dessert cups! I first made them for a last-minute girls’ night when I needed something sweet but didn’t want to turn on the oven. The moment my friends took their first bites, I knew this recipe was a keeper. What I love most is how these little cups pack all the magic of a fancy dessert, crunchy biscuit base, gooey caramel, fluffy whipped cream, but come together in minutes with zero baking. They’re perfect when you need something impressive but don’t have time for complicated recipes. Plus, individual servings mean no fighting over who gets the biggest slice!
Why You’ll Love These Mini Caramel Biscuit Dessert Cups
Let me count the ways these little cups will steal your heart (and your sweet tooth):
- No oven required: Perfect for hot summer days or when you just can’t be bothered to bake
- Ready in a flash: From pantry to table in under an hour (most of that’s chilling time!)
- Total crowd-pleaser: The caramel-biscuit combo makes everyone go “Mmm” on first bite
- Portion perfection: Individual servings mean no messy slicing, just grab and enjoy
- Endless variations: Dress them up or down depending on the occasion
Trust me, once you try these, you’ll be making them for every potluck, picnic, and “I need chocolate now” emergency. If you love these no-bake treats, you might also enjoy no bake mini layered desserts.
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Irresistible Mini Caramel Biscuit Dessert Cups in 15 Minutes
- Total Time: 45 minutes
- Yield: 6 mini cups 1x
- Diet: Vegetarian
Description
A delightful mini dessert featuring caramel and biscuit layers in individual cups.
Ingredients
- 1 cup crushed biscuits
- 1/2 cup caramel sauce
- 1/2 cup whipped cream
- 1 tsp vanilla extract
- 1 tbsp melted butter
Instructions
- Mix crushed biscuits with melted butter.
- Press the mixture into mini cups to form the base.
- Drizzle caramel sauce over the biscuit layer.
- Top with whipped cream mixed with vanilla extract.
- Chill for 30 minutes before serving.
Notes
- Use store bought caramel sauce for convenience.
- Chill the cups before adding whipped cream for better texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 mini cup
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Ingredients for Mini Caramel Biscuit Dessert Cups
Here’s what you’ll need to create these little bites of heaven. I’ve made this so many times I could probably recite the list in my sleep!
- 1 cup crushed biscuits: Digestives or graham crackers work perfectly, that buttery crunch is everything
- 1 tbsp melted butter: The glue that holds our delicious base together
- 1/2 cup caramel sauce: The good store-bought kind saves time (but homemade is amazing if you’re feeling fancy)
- 1/2 cup chilled whipped cream: Cold cream whips up fluffier, trust me on this
- 1 tsp vanilla extract: That magic touch that makes the cream taste like a cloud
Pro tip: Keep your caramel sauce at room temp before using, it drizzles so much prettier that way!
Equipment You’ll Need
Don’t worry, you probably have everything already! Here’s what I grab when making these little cups of joy:
- 6 mini dessert cups or ramekins (I use those cute 4-ounce ones)
- 1 medium mixing bowl (my trusty yellow one gets the job done)
- A good sturdy spoon for pressing that biscuit layer
- Measuring cups and spoons (eyeballing works too, I won’t tell!)
That’s it, no fancy gadgets needed, promise!
How to Make Mini Caramel Biscuit Dessert Cups
Okay, let’s get to the fun part, assembling these little beauties! I’ve made this so many times I could do it with my eyes closed (though I don’t recommend that, caramel mishaps are no joke). Follow these steps and you’ll have perfect dessert cups every time.
Step 1: Prepare the Biscuit Base
First, grab your crushed biscuits and melted butter. Mix them together in your bowl until it looks like wet sand, you want every crumb lightly coated. Now here’s my secret: press the mixture firmly into your mini cups using the back of a spoon. I mean really pack it in there! This creates that perfect crunchy base that won’t fall apart when you dig in.
Step 2: Layer the Caramel Sauce
Now for the good stuff! Take your caramel sauce and drizzle it evenly over each biscuit base. Pro tip: warm the sauce slightly if it’s too thick, it’ll spread like a dream. Don’t go overboard though, about a tablespoon per cup gives that perfect sweet-salty balance without overwhelming the other layers.
Step 3: Add the Whipped Cream Topping
Whip your chilled cream until soft peaks form, then gently fold in the vanilla extract. Spoon this cloud of deliciousness over the caramel layer, making little swirls with your spoon. The contrast between the fluffy cream and crunchy base is what makes these cups magical! For more layered dessert inspiration, check out these mini parfait cups.
Step 4: Chill Before Serving
Here’s where patience comes in, pop those beauties in the fridge for at least 30 minutes. I know it’s tempting to dig in right away, but trust me, the chilling time lets all the flavors meld together perfectly. The caramel firms up slightly against the biscuit base, creating the most amazing texture combo.
Tips for Perfect Mini Caramel Biscuit Dessert Cups
After making these dozens of times (okay, maybe hundreds, don’t judge my sweet tooth!), I’ve picked up some foolproof tricks:
- Chill your cups first: 10 minutes in the freezer helps the biscuit layer set faster
- Go full-fat with the cream: It whips up stiffer and holds its shape better
- Crush biscuits unevenly: Some bigger chunks add wonderful texture contrast
- Drizzle caramel last minute: For parties, add it right before serving to keep that gorgeous drip effect
- Use a piping bag: For Instagram-worthy swirls on your whipped cream topping
These little tweaks take your dessert cups from “yum” to “OMG what’s your secret?!”
Ingredient Substitutions
Ran out of something? No worries, I’ve tested all kinds of swaps for these cups! Graham crackers make a fantastic biscuit alternative if that’s what you’ve got. For a gluten-free version, try crushed gluten-free cookies or even almond flour mixed with a touch more butter. Homemade caramel sauce is divine if you have 10 extra minutes, but honestly, the store-bought stuff works beautifully in a pinch. Vegan? Coconut whipped cream and dairy-free caramel will give you that same dreamy texture. The beauty of this recipe is how forgiving it is, improvise with what you’ve got! If you’re looking for more easy dessert ideas, explore recipes from familytastes.com.
Serving Suggestions
These little caramel delights are perfect just as they are, but here’s how I love to dress them up when I’m feeling extra: pair them with strong coffee for that dreamy sweet-bitter combo, or fresh berries for a pop of color and tartness. For special occasions, I’ll add chocolate shavings or a light dusting of cocoa powder, it makes them look so fancy with zero effort! Sometimes I’ll even sprinkle a tiny bit of sea salt on top right before serving, trust me, that salty-sweet magic takes these cups to another level. If you enjoy these, you might also like my recipe for mini caramel tartlets.
Storage and Reheating
These little caramel cups keep beautifully in the fridge for up to 2 days, just cover them loosely with plastic wrap. Word to the wise: don’t freeze them! The whipped cream gets all weird and weepy. I learned that the hard way after trying to stash a batch for “later” (which turned into a sad, melty mess). They’re best enjoyed fresh, but if you must store them, keep them chilled and eat them within 48 hours for maximum deliciousness. For more no-bake options, check out these no bake caramel cups.
Nutritional Information
Okay, let’s be real, we’re not eating these adorable mini caramel biscuit dessert cups for their health benefits! But since you asked, here’s the scoop: these sweet treats are all about indulgence in perfect little portions. The nutritional values will vary depending on which specific biscuits and caramel sauce you use (I won’t judge if you go for the extra-gooey caramel!). Just remember that whipped cream and butter add richness, while the biscuit base gives that satisfying crunch. Everything in moderation, right? That’s why I love making them mini, you get all the flavor without going overboard. Now go enjoy your dessert without worrying about numbers! If you are interested in lighter options, see my mini yogurt fruit cups.
Frequently Asked Questions
I get asked about these mini caramel biscuit dessert cups all the time, here are the questions that pop up most often:
Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel gives these cups an extra special touch. Just make sure it’s cooled slightly before drizzling, piping hot caramel will melt your biscuit base. My go-to recipe takes 10 minutes and uses just sugar, butter, and cream.
How long do the dessert cups last in the fridge?
They’re best eaten within 2 days, after that the biscuit layer starts to soften. Though honestly? They never last that long in my house! If you need to make ahead, assemble everything except the whipped cream topping.
Can I make these gluten-free?
You bet! Just swap regular biscuits for your favorite gluten-free cookies. I’ve had great results with gluten-free graham-style crackers, they give that same satisfying crunch.
What’s the best way to crush the biscuits?
My lazy-girl method? Toss them in a zip-top bag and roll with a rolling pin. No mess, no fuss! For extra texture, leave some slightly bigger chunks mixed in with the fine crumbs.
Now that you’re a mini caramel cup expert, I want to see your creations! Tag me when you make them, I love seeing your twists on this recipe!