No-Bake Salted Caramel Cheesecake Cups

5 Ingredients

Number of servings

6

380grams top ’n’ fill caramel
225grams leftover butter cake, crumbled
150milliliter double thick cream
250grams cream cheese, softened
1/4 cup caster sugar

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Cut six 10x10cm pieces of plastic wrap and use to line the holes of a medium 6-hole muffin tray, with wrap extending over the edges.

Step 2 of 6

Divide crumbled cake between muffin holes, reserving 3 tbs cake. Press down firmly.

Step 3 of 6

Place cream cheese, sugar, 1 tsp salt, and three-quarters of the caramel in the large bowl of an electric mixer and beat for 5 minutes or until well combined.

Step 4 of 6

Divide cheesecake mixture between muffin holes, filling to the top. Freeze for 1 hour or until cheesecakes can be easily removed from the muffin tin by using the plastic wrap to lift gently.

Step 5 of 6

Place cheesecakes on a plate and set aside at room temperature for 20 minutes or until thawed.

Step 6 of 6

Melt remaining caramel in a microwave-safe bowl for 15 seconds and stir well. Top each cheesecake with 1 tbs cream, then drizzle over caramel. Sprinkle over reserved butter cake crumbs and serve.