Caramel ripple cheesecake cups
- Preparation and cooking time
- Prep:
- Plus 2 hrs chilling no cook
- Easy
- Serves 4
Skip to ingredients
- 100g amaretti biscuit(about 20)
- 400g soft cheese
- 50g golden caster sugar
- ¼ tsp vanilla extract
- 6 tbsp caramelsauce, beaten until smooth
Nutrition: per serving
- kcal462
- fat33.2g
- saturates21.4g
- carbs31.3g
- sugars30.9g
- fibre0.2g
- protein9.2g
- salt0.8glow
Method
step 1
Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.
step 2
In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly. Carefully spoon over the biscuits and smooth the top.
step 3
Spoon the rest of the caramel over the top and use a teaspoon to swirl the top of the cheese layer with the caramel. Set in the fridge for at least 2 hours but up to 2 days before serving.
