Caramel ripple cheesecake cups
- Preparation and cooking time
- Plus 2 hrs chilling no cook
- Serves 4
Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel
- 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.