Mini Caramel Cheesecake Recipe

Indulge in the delightful world of mini desserts with our Mini Caramel Cheesecake recipe, a perfect blend of rich caramel and creamy cheesecake on a Lotus biscuit base. These bite-sized cheesecakes are an ideal way to enjoy a luxurious dessert without committing to a full-sized cake, making them perfect for parties, gatherings, or as a special treat for yourself.

The key to these Mini Caramel Cheesecakes is their harmonious combination of textures and flavors. The crunchy and sweet Lotus biscuit base provides a perfect foundation for the smooth and creamy cheesecake filling, topped with a generous drizzle of luscious caramel sauce. Whether you are an experienced baker or trying your hand at mini desserts for the first time, this recipe is straightforward and easy to follow.

Imagine serving these charming Mini Caramel Cheesecakes at your next event or enjoying them as a decadent snack. Their small size makes them convenient for serving, and their exquisite taste is sure to impress your guests. Let’s start baking and create these irresistible mini treats that are as delightful to look at as they are to eat.

Mini Caramel Cheesecake Recipe

Recipe by U Taste

Satisfy your sweet tooth with our Mini Caramel Cheesecake recipe, featuring a Lotus biscuit base and rich caramel sauce for a decadent, bite-sized treat

Course: Cakes, DessertCuisine: AsianDifficulty: Easy

Pin

Print

Servings

4

servings

Prep time

30

minutes

Refrigerate

4

hours 

Calories

300

kcal

Total time

4

hours 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the base:

• 100 g Lotus biscuits, crushed

• 40 g unsalted butter, melted

• For the cheesecake:

• 180 g cream cheese, softened

• 30 g granulated sugar

• 50 g caramel sauce

• 100 g heavy cream

• 15 g Lotus biscuits, crushed

• For the topping:

• Snickers

• Caramel sauce

Directions

• 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.
• 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.
• Decorate the each mini cheesecake with chopped Snickers and caramel sauce. Thaw and serve.