Mini Decadent Mini Cheesecakes with Peppermint and Caramel
Delight in these luscious mini cheesecakes, infused with the delightful crunch of peppermint and the creamy sweetness of caramel.
Ingredients
For the Mini Cheesecakes:
- 450g plain cream cheese
- 2 eggs
- 60g sour cream
- 70g Nestlé canned caramel treat
- 100g Peppermint Crisp chopped
For the Biscuit Base:
- 100g tennis biscuits crushed
- 40g butter melted
For the Topping:
- whipped cream
- crushed Peppermint Crisp
Instructions
Biscuit Base
- Line a muffin pan with cupcake liners.
- Mix the crushed Tennis biscuits with the melted butter and add a spoonful into each cupcake liner.
- Press down with the back of a spoon to form a compact base.
Mini Cheesecakes
Preheat the oven to 175°C (347°F).
- In a large mixing bowl, combine the cream cheese, eggs, sour cream, and caramel treat. Beat until smooth and creamy.
- Fold in half of the chopped Peppermint Crisp to the mixture.
- Divide the cheesecake mixture evenly among the prepared cupcake liners.
- Bake for 15 to 20 minutes, then allow them to cool completely.
Topping
- Top each cooled cheesecake with a dollop of whipped cream.
- Sprinkle the remaining crushed Peppermint Crisp over the top for a delicious finish.