Mini Salted Caramel Cheesecakes
These little cheesecakes are the perfect bite size piece. These cheesecakes have a buttery biscuit base with a vanilla baked cheesecake topping and finally topped with a homemade salted caramel sauce.
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Course Dessert
Cuisine American
Servings 12 Mini cheesecakes
12 cupcake cases
12-hole cupcake tin
- 150 g Digestive biscuits
- 75 g Butter, Melted
- 200 g Full fat cream cheese
- 100 g Caster sugar
- 1 Egg
- 1 Egg yolk
- 40 g Sour cream
- 100 g Salted caramel sauce
Preheat the oven to 200°C.
Blitz the biscuits in a blender until it forms a fine crumb. Mix in the melted butter and press the mixture into the bottom of cupcake cases in a cupcake tin. Spoon 3-4 tsp of digestive mix in the bottom of each cupcake case. Then place in the oven for 8 minutes.
Meanwhile, in a bowl, whisk together the cream cheese, sour cream, caster sugar, egg and egg yolk.
Pour the mixture ¾ of the way up the cupcake case. Place back in the oven for 20 minutes.
Once baked, let the mini cheesecake cool slightly in the tin before moving to a wired rack to cool fully.
Once cooled, pour a layer of salted caramel on top. Place in the fridge until serving.
Keyword baked, cheesecake, mini cheesecake, salted caramel