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Caramel ripple cheesecake cups

Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel

  • Prep: 10 mins
    Plus 2 hrs chilling no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 462
  • Carbohydrates 31.3
  • Saturated Fat 21.4
  • Sugar 30.9
  • Protein 9.2
  • Fat 33.2
  • Fibre 0.2
  • Salt 0.8

Nutrition per serving

  • Calories 462
  • Carbohydrates 31.3
  • Saturated Fat 21.4
  • Sugar 30.9
  • Protein 9.2
  • Fat 33.2
  • Fibre 0.2
  • Salt 0.8

Ingredients

  • 100g amaretti biscuits (about 20)
  • 400g soft cheese
  • 50g golden caster sugar
  • ¼ tsp vanilla extract
  • 6 tbsp caramel sauce, we used Carnation, beaten until smooth

Method

  1. Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.

  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.

  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.

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