Baked Caramel and Pepper Mint Crisp Cheese Cakes
A sensational mini cheesecake, infused with crispy peppermint and soft caramel, that will leave your tastebuds begging for more.
Ingredients
- 450 g Plain Cream Cheese
- 2 eggs
- 60 g Sour Cream
- 70 g Nestle Canned Caramel Treat
- 100 g Peppermint Crisp, chopped
Biscuit base
- 100 g Tennis biscuits, crushed
- 40 g butter, melted
Topping
- Whipped cream
- Peppermint Crisp, crushed
Instructions
Biscuit base
- Line a muffin pan with cupcake liners then mix the biscuits with the butter, add a spoonful into each cupcake liner.
- Press down with the back of a spoon.
Mini cheesecakes
- Preheat the oven to 175-degree Celsius /347-degree Fahrenheit, then add the cream cheese, eggs, sour cream, and caramel treat to a large mixing bowl and beat until smooth and creamy.
- When well combined, add half of the peppermint crisp and fold into the mixture and then fill the cheesecake mixture in the prepared cupcake liners and bake for 15 to 20 minutes.
- Allow cooling.
Topping
- Top with whipped cream and leftover crushed Peppermint Crisps.