No-Bake Mini Caramel Cheesecakes Recipe

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TIP! Cheesecakes are best made one day ahead. Store, covered in the fridge. Just before serving, remove from paper cases and decorate with caramel and chocolate.

Ingredients

½ x 250g packet Scotch Finger biscuits (6 ½ biscuits)

50g unsalted butter, melted

100g block Sea Salt Caramel milk chocolate

1/3 cup Top’n’Fill Caramel

FILLING

1 ½ teaspoons gelatine powder

250g cream cheese, chopped, at room temperature

½ cup thickened cream

¼ cup caster sugar

1 teaspoon vanilla extract

Method

Line a 2 x 12-hole mini muffin pans (1 ½-tablespoon capacity) with paper cases (2½ cm deep).
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Divide evenly among paper cases. Press firmly over bases using the back of a teaspoon. Refrigerate while preparing filling.
To make filling, sprinkle gelatine over 1 ½ tablespoons water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool for 5 minutes.
Process cream cheese, cream, sugar and vanilla in same, clean food processor until smooth. Scrape down the side of bowl. With motor operating, add gelatine mixture. Process until well combined.
Divide evenly among paper cases. Refrigerate overnight until set.
To serve, remove cheesecakes from pan. Discard paper cases. Break chocolate into squares. Cut each square diagonally into quarters. Dollop ½ teaspoon caramel on top. Decorate with chocolate.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.