Caramilk Cheesecake Cups

Name: Caramilk Cheesecake Cups
Total time: 30 min
Yield: 4 serving
Ingredients: 140 g biscuits/cookies; 40 g salted butter; 1 teaspoon light brown sugar; 180 g block of Caramilk chocolate; 225 g cream cheese; 250 ml Pure cream; ½ teaspoon vanilla; icing/confectioners sugar to taste; 35 g Caramilk Twirl bar

User Reviews

5.0

9 reviews

Excellent

Total Time
30 mins
Servings
4
Calories
749 kcal
Course
Dessert
Cuisine
Australian

Caramilk Cheesecake Cups

Zara Shaw

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Caramilk Cheesecake Cups - individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party!

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Ingredients

Servings

140 g biscuits/cookies I used Butternut Snap Cookies
40 g salted butter melted
1 teaspoon light brown sugar
180 g block of Caramilk chocolate broken into squares
225 g cream cheese softened
250 ml Pure cream 35% milk fat with no thickeners added
½ teaspoon vanilla
icing/confectioners sugar to taste optional
35 g Caramilk Twirl bar broken into pieces to decorate

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Instructions

Place biscuits into a food processor and process into fine crumbs, then remove 1 tablespoon of crumbs to reserve for decoration.
Combine melted butter and light brown sugar then add to the biscuit crumbs in the processor and process until mixed, then set aside.
Melt Caramilk chocolate in the microwave in 30 second bursts (mixing with a metal spoon between bursts) and set aside to cool slightly.
In a large bowl, mix cream cheese until smooth, then add vanilla and melted Caramilk and mix to combine.
In a separate bowl, whip the cream then add whipped cream to Caramilk cream cheese mixture and mix until combined. Taste test for sweetness, adding confectioners sugar (a small amount at a time) if required.
Divide biscuit mixture evenly between four glasses, then spoon or pipe Caramilk cheesecake mixture on top of the biscuit base. Decorate with reserved biscuit crumbs and pieces of Caramilk Twirl.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The glasses I have used in the photos are 400ml (approx 1 ⅔ cup) capacity.
I have used pure cream (35% milk fat with no thickeners added), but any kind of cream will be fine as long as it can be whipped (you may need to check the package).
I have included icing/confectioners sugar as an optional ingredient because I find the Caramilk cheesecake mixture sweet enough without it. But, having said that sugar can be a bit like salt in a recipe like this in that people's preferences can vary a lot. This is why I suggest that you put it in last, so you can have a taste test first.