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