Ingredients
Scale
- 200g cream cheese, softened
- 100ml heavy cream
- 150g digestive biscuits or graham crackers, crushed
- 50g unsalted butter, melted
- 100g salted caramel sauce
- Fresh blackberries
- Fresh figs, sliced
- Sweetened whipped cream for topping
- Sea salt flakes for garnish
Instructions
- Combine the crushed digestive biscuits with melted butter until evenly coated. Divide this mixture evenly into mini cheesecake molds or serving glasses, pressing down firmly to create a sturdy base. Chill the crust in the refrigerator for 15 minutes to set.
- In a mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese, followed by the salted caramel sauce, mixing until well combined. Spoon or pipe the filling over the chilled crust, smoothing the top with a spatula.
- Top each mini cheesecake with fresh blackberries and sliced figs. Drizzle with additional salted caramel sauce if desired, and sprinkle a pinch of sea salt flakes for enhanced flavor. Return the cheesecakes to the refrigerator for at least 2 hours or until set.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Whip the heavy cream to soft peaks for a light, airy texture.
- Use high-quality salted caramel for the best flavor.
- Chill the cheesecakes long enough for them to set properly.
- Experiment with toppings like pistachios or chocolate shavings for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg