Salted Caramel Cheesecakes in Pots
No bake cheesecake pots, prepared using cream cheese and whipped cream for a delicious, creamy luxurious dessert
Prep Time15 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings: 4 servings
Calories: 421kcal
For the Base
- 60g digestive biscuits
- 30g unsalted butter
- 10g soft light brown sugar
For the Filling
- 115ml double cream
- 200g cream cheese
- 35g icing sugar
- 1 teaspoon sour cream
- 1 teaspoon vanilla extract
- Salted caramel
Begin by preparing the base of the cheesecakes. Crush the digestive biscuits. I did this by hand by breaking up the biscuits into tiny pieces. You can also add the biscuits to a food bag and use a rolling pin to bash them. Set them aside.
Melt the butter in the microwave for around 40 secs or until fully melted. Pour the melted butter onto the biscuits, add the sugar and mix them all together.
Evenly distribute the biscuit base between the 4 jars and then press the biscuit into the jars using the back of a spoon. Cover the jars with cling film and place the jars in the fridge while you make the filling.
To a stand mixer bowl, add the double cream and whisk to semi firm peaks. To another bowl, add the cream cheese, icing sugar, sour cream and vanilla extract and cream them all together. You can do this using an electric hand whisk.
Gently fold the whipped cream into the cream cheese filling and then remove the jars from the fridge. Transfer the cream cheese filling to the jars and spread the filling using a palette knife. You can also use the back of a spoon. Place the jars back in the fridge to set for 1 – 2 hours then they are ready to eat. Before serving, drizzle with salted caramel and sprinkle some crushed digestives on top.