Mini Caramel Cheesecake

Mini Caramel Cheesecake


For the base:

100g Lotus biscuits, crushed

40g unsalted butter, melted


For the cheesecake:

180g cream cheese, softened

30g granulated sugar

50g caramel sauce

100g heavy cream

15g Lotus biscuits, crushed


For the topping:


Caramel sauce



  1. Mix well crushed Lotus biscuits with melted unsalted butter. Scoop the mix into each cupcake liner and press it down firmly. Let set in the fridge to keep cool.
  2. Soften the cream cheese and mix well with sugar, caramel sauce and 15g crushed biscuits. Use a hand mixer to beat the heavy cream until thickened. Mix the whipped cream with cream cheese mixture until well combined. Scoop the mix into each cupcake liner and smooth it out. Chill until set. Or let set in the fridge to cool overnight.
  1. Decorate the each mini cheesecake with chopped Snickers and caramel sauce. Thaw and serve.
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