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Salted Caramel Mini No-Bake Ice Cream Cheesecakes


These mini salted caramel ice cream cheesecakes require no extra whipping, no setting agent and no baking. It's a foolproof recipe. And downright decadent!

I am a salted caramel lover. From ice creams to chocolates, anything salted caramel is my addiction. I have been meaning to do a salted caramel something since ages. So presenting to you today an utterly addictive recipe of Salted Caramel Mini Ice Cream Cheesecakes. The sweetness of the caramel combined with the tanginess of cream cheese is a match made in heaven. This amazing dessert is perfect for parties. It is so easy that even if you are a novice you can pull it off. No need to fret yourself out because your cream isn't whipping enough. Or worry about your cheesecake cracking. Or going through the hassle of finding halal gelatine. All you need for this recipe to come out fabulous is a freezer. That is all!

TOOLS FOR MAKING MINI CHEESECAKES

  • Muffin tray of 12
  • Cupcake wrappers
  • Stand mixer or electric whisk

Salted Caramel Mini No-Bake Ice Cream Cheesecakes


Salted Caramel Mini No-Bake Ice Cream Cheesecakes
Yield: 12 - 14 mini cheesecakes
Author:
A foolproof, no bake recipe of making salted caramel ice cream cheesecakes.

Ingredients:

FOR THE BASE
  • 100g digestive biscuits
  • 60g unsalted butter, melted
FOR THE FILLING
  • 250g full-fat cream cheese, room temperature
  • 200ml heavy cream
  • 1 tsp vanilla extract
  • 60g icing sugar
  • 60ml caramel sauce
  • 1/2 tsp sea salt flakes
FOR THE DECORATION
  • Caramel popcorns
  • Caramel sauce
  • Sea salt flakes

Instructions:

How to cook Salted Caramel Mini No-Bake Ice Cream Cheesecakes

  1. Blitz biscuit and butter in a food processor. You can also crush by putting the biscuits in a ziplock bag and crushing with a rolling pin.
  2. Line a muffin tray with cupcake wrappers. Add a heaped tablespoon of the crumbs and with a back of a spoon press firmly. Put in the fridge while you make the filling.
  3. In a bowl add the cream cheese, icing sugar and vanilla extract. Whisk till smooth.
  4. Then add the whipping cream and beat till it starts to form soft peaks.
  5. Now fold in the caramel and sea salt.
  6. Add this filling to your crumb crust. You can fill up as much as you want. In the end, bang on the surface to release any bubbles.
  7. Set for 6 hours or overnight in the freezer.
  8. Let rest on the counter-top for a minute to loosen the cupcake wrappers. Then peel them off from the cheesecakes.
  9. Place the cheesecakes on your serving dish. Drizzle some caramel sauce, a sprinkle of sea salt flakes and add some caramel popcorns.
  10. Serve cold and enjoy!

Notes:

Serve the cheesecakes immediately. Or if you are having just a couple, keep the rest in the freezer. They don't have any setting agent so they will get soft in the fridge and start melting at room temperature if left for long.

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