Ingredients
Scale
- 200g digestive biscuits or graham crackers
- 100g unsalted butter, melted
- 250g cream cheese, softened
- 150ml heavy cream
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 100g salted caramel sauce
- Fresh blackberries, for topping
- Fresh figs, sliced, for topping
- Optional: sea salt flakes for extra salted caramel flavor
Instructions
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated. Divide the mixture among mini cheesecake molds or cups, pressing gently to form a compact base. Chill in the refrigerator for 15-20 minutes to set.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Spoon or pipe the filling over the chilled crust in each mini cheesecake mold.
- Drizzle salted caramel sauce over the top of each mini cheesecake. Add slices of fresh figs and blackberries as desired. For an extra touch, sprinkle a pinch of sea salt flakes on the salted caramel for enhanced flavor. Place the cheesecakes in the refrigerator and chill for at least 4 hours or overnight to allow flavors to meld.
Notes
- Use room temperature cream cheese for smooth mixing.
- Chill the assembled cheesecakes for at least 4 hours to ensure proper setting.
- Feel free to swap or add different fresh fruits like strawberries or raspberries for variety.
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze wrapped cheesecakes for up to a month; thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg