No Bake Caramel Cheesecakes

Before you begin, you might want to make your caramel in advance. In a medium saucepan (over medium heat), heat the sugar, stirring from time to time. Sugar will form clumps but don’t worry they will dissolve in time.

When your sugar is dissolved and turns a deep amber color add cold butter cut into cubes and stir for a 2 minutes until butter is completely melted. Be careful, the mixture will bubble rapidly.

Next slowly add the heavy cream, stirring constantly until the sauce is smooth. Boil for one more minute and remove from heat. Add salt and stir well.

Store in refrigerator and bring to room temperature before use.

To make the crust, blend all the ingredients together until it forms a coarse paste. Divide the crust mixture among the paper cups and set aside.

For the cheesecake, cut the prunes into thin strips. Mix the gelatin with a small amount of cold water. Set aside for a few minutes until the begins to gelatin bloom, then melt in a microwave.

Mix the cream cheese and caramel together (both ingredients should be in room temperature) then add the melted gelatin. Whip the cream until it reaches the stiff peaks stage and carefully combine with the cream cheese mixture. Add the prunes and transfer the mixture to the paper cups. Chill in the fridge for at least 4 hrs or overnight.