Mini Caramel Cheesecakes

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These mini caramel cheesecakes have a rich, creamy filling with a smooth caramel flavor on a buttery cookie crust. Topped with a swirl of whipped cream and a drizzle of caramel, they are a delicious bite-sized treat.

Prep Time 30

Chill Time 6

Total Time 6 30

Servings Mini Cheesecakes

Calories 504kcal

Author Fay

INGREDIENTS

Crumb Base:

150 g (5 2/7 oz) chocolate cookies plain or cream filled
50 g (1 ¾ oz) butter unsalted and melted

Cheesecake Filling

250 g (8 ⅚ oz) cream cheese
½ cup (½ cup) powdered sugar
1 teaspoon (1 teaspoon) vanilla
½ cup (½ cup) caramel
2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water hot
300 ml (1 ¼ cups) heavy cream

Whipped Cream Topping

250 ml (1 cups) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla
1 tablespoon (1 tablespoon) caramel (A)
½ cup (½ cup) caramel (B)

INSTRUCTIONS

Crumb Base:

Place the cookies in a food processor and blend until finely crushed.
Transfer to a mixing bowl and combine with melted butter.
Press the mixture firmly into the bottom of each cavity of a silicone mould or lined cupcake tray.
Refrigerate while making the filling.

Cheesecake Filling

Beat cream cheese, sugar, and vanilla until smooth and combined.
Add caramel and mix until fully blended.
Dissolve gelatine in hot water, ensuring no lumps remain.
Add heavy cream and beat on medium speed.
Slowly add the dissolved gelatine to the cream cheese mixture while mixing.
Pipe or spoon the filling over the cookie base, smoothing the tops.
Freeze overnight, covering with cling wrap after the first hour.

Whipped Cream Topping

In a bowl or the jug of a stick blender, add the heavy cream, powdered sugar, vanilla extract, and caramel (A).
Whip the mixture until stiff peaks form, ensuring the cream is thick and holds its shape.
Transfer the whipped cream to a piping bag fitted with a 2D piping tip.

Assembly

Remove the cheesecakes from the freezer and carefully unmold them from the silicone molds or remove the paper baking cups if using.
Pipe a swirl of whipped cream on top of each cheesecake.
Drizzle caramel (B) over the whipped cream.
Pipe another swirl of whipped cream on top of the caramel drizzle for an elegant finish.
Place the cheesecakes in the fridge for a couple of hours before serving to allow them to thaw.

NOTES

Gelatine: Ensure the gelatin is fully dissolved to avoid lumps.

Freezing: Cover cheesecakes after the first hour in the freezer to prevent absorbing freezer odors.

Serving: Allow cheesecakes to thaw in the fridge for a couple of hours before serving for the best texture.

Variations: Experiment with different cookie bases or caramel toppings for variety.

NUTRITION