Caramel Ripple Cheesecake Cups
This no-bake caramel cheesecake is a delightful treat that combines velvety soft cheese with the sweet crunch of amaretti biscuits, all topped with a luscious caramel sauce. It's the perfect make-ahead dessert for any occasion, with layers of flavor that will have your taste buds dancing with joy.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 462 calories
- Fat Content: 33.2 grams fat
- Saturated Fat Content: 21.4 grams saturated fat
- Carbohydrate Content: 31.3 grams carbohydrates
- Sugar Content: 30.9 grams sugar
- Fiber Content: 0.2 grams fiber
- Protein Content: 9.2 grams protein
- Sodium Content: 0.8 milligram of sodium
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