Mini No-Bake Salted Caramel Cheesecakes

Equipment

• Spatula
• Large Bowl
• Cupcake/Muffin Tin and Liners
• Glass Bowl or Glass Jug
• Food Processor or Sandwich Bag and Rolling Pin
• Drinking Glass - optional, to help press the biscuit base down!
• Electric Hand Mixer or Stand Mixer with Whisk Attachment
• Piping Bag with Round Tip (optional, to neatly add the cheesecake mix to the cases) or spoon

Ingredients

• For the Biscuit Base
• 125g Digestive Biscuits
• 50g Unsalted Butter
• For the Cheesecake
• 300g Full Fat Cream Cheese - Room temperature (such as Philadelphia)
• 50g Icing Sugar
• 1 Teaspoon Vanilla Extract
• 1/2 teaspoon Sea Salt Flakes
• 50g Caramel (I used Carnations Caramel)
• 125ml Double Cream
• For Decoration
• 1/2 teaspoon Sea Salt Flakes
• 50g Caramel (I used Carnations Caramel)
• 50g Toffee Popcorn (I used 50g but you can use more or less!)

Method

• For the Biscuit Base

1. Line a cupcake/muffin tin with cases.
2. Crush the digestive biscuits in a sandwhich bag with a rolling pin, or blitz in a food processor, then place in to a large bowl. Melt the buttr in the microwave in 10 second bursts until smooth. Add the butter to the digestives and stir until combined and the butter is fully absorbed.
3. Divide the mixture evenly in to the cupcake/muffin cases, and press down until the mixture is firmly packed. - (I find that using the bottom of a drinking glass helps pack the mixture tightly!
4. Refrigerate for an hour and leave in the fride until the cheesecake mix is ready to add.

• For the Cheesecake

1. Add your room temperature cream cheese, icing sugar, vanilla, sea salt, and caramel to a large bowl and whisk using a hand or stand mixer until smooth and the ingredients are fully combined (this should take no more than 15-30 seconds!).
2. Add the double cream and whisk on a medium speed until the mixture has thickened (this should take roughly 30 seconds - 1 minute). Test the thickness by using a spatula to scoop some mixture, then hold the spatula horizontally - if it falls off, it's likely too runny still!
Once whisked, add the cheesecake mixture to a piping bag with a round tip attached and pipe in to the cases, on top of the biscuit base. Or alternatively, if you don't have a piping bag, just spoon the cheesecake mix directly on top of the biscuit base!!
3. Leave to set in the fridge for 2-3 hours, but for best results leave in the fridge overnight.

• For Decoration

1. Once your cheesecakes have set remove them from the fridge. You can either remove the mini cheesecakes from the paper liners, or serve them in their cases (the latter has proven to be a bit neater!)
2. Now to decorate: Add the caramel and sea salt to a bowl and mix to loosen it up. Drizzle the salted caramel on top of each mini cheesecake (I just used a spoon), and then each cheeecake with as much popcorn as you can balance on, and more drizzled salted caramel! Serve and enjoy!

Notes

• - Store your Mini No-Bake Salted Caramel Cheesecakes in an airtight container in the fridge, and consume within 3 days!
• - The popcorn is optional, I just think it makes the cheesecakes more exciting and adds some texture!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 12 Hole Muffin Tin
• Large Piping Bags

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