Caramel ripple cheesecake cups
- Preparation and cooking time
- Prep:
- Plus 2 hrs chilling no cook
- Easy
- Serves 4
Ingredients
- 100g amaretti biscuit (about 20)
- 400g soft cheese
- 50g golden caster sugar
- ¼ tsp vanilla extract
- 6 tbsp caramel sauce, beaten until smooth
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.
