Caramel ripple cheesecake cups

Caramel ripple cheesecake cups

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus 2 hrs chilling no cook
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal462
fat33.2g
saturates21.4g
carbs31.3g
sugars30.9g
fibre0.2g
protein9.2g
low insalt0.8g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.8 ratings
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