Description

These no-bake caramel pecan dessert cups are rich, creamy, and layered with buttery graham crust, sweet caramel, and crunchy pecans—fall dessert made easy!

Ingredients

Crust Ingredients:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

Filling (suggested for completion):

1 package (8 oz) cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

1/2 cup caramel sauce (plus more for drizzling)

1/2 cup chopped pecans

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Instructions

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 2 tablespoons of the mixture into the bottoms of 6–8 small dessert cups. Chill in the refrigerator while you prepare the filling.

Prepare the filling: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until fully combined.

Assemble: Spoon or pipe the creamy mixture over the chilled crusts. Top each with a generous drizzle of caramel sauce and a sprinkle of chopped pecans.

Chill and serve: Refrigerate for at least 1 hour before serving. Optionally, garnish with extra whipped topping and more caramel or pecans.

Notes

Swap graham crackers for crushed Biscoff or gingersnaps for added fall flavor.

You can use homemade or store-bought caramel sauce.

These cups can be made up to 2 days in advance and stored covered in the fridge.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American