Salted Caramel Chocolate cheesecake snack

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Salted Caramel Chocolate Cheesecake Snack are perfect for parties. Make them in little disposable containers or tiny teacups and hand them out at the end of the party.

Chocolate Caramel snack

Its like a tiny cheesecake with caramel on the bottom a chocolate cheesecake filling and some crunchy crumbs on top. I made savoury and sweet ones for a party.

The savoury were made with whipped feta a real favourite of mine, then pumpkin roasted in lemon oil. Semi dried Italian cherry tomatoes in olive oil, crisp prosciutto and a sprinkling of Dukkah shortbread crumble.

Chocolate Cheesecake served with Whipped feta & prociutto

There is an endless amount of ideas you could pull together for a party using these little dishes.

Chocolate Cheesecake Snack in tiny cups

So back to the mini cheesecakes. I made 100 of these but I have halved the recipe here.

Make Caramel sauce here.

Make 1/2 the salted caramel recipe and pour a little into each glass. Let this cool and set.

Salted Caramel Chocolate cheesecake snack
 
My Kitchen Stories: 
These cute little cheesecakes are a great mini dessert. They are simple and full of flavour. Perfect for parties
Ingredients
  • 125 ml cream, thickened (1/4 cup) (whipping cream to 35%)
  • 250 gm cream cheese (8oz)
  • 200 gm chocolate (14.1 oz)
  • 40 gm caster sugar (2 large Tblsp)
  • 20 gm cocoa (2 Tablespoons)
  • 40 ml water, hot (2 Tablespoons)
Crumbs
  • 150 gm plain biscuits ( like Granita or approximately ½ packet)
  • 40 gm brown sugar (1/4 cup)
  • 40 gm sugar caster ( granulated) 2 Tablespoons
  • 30 gm plain flour (3 Tablespoons )
  • 25 gm almond meal (1/4 cup)
  • 65 gm butter, softened
Instructions
  1. Melt the chocolate and cool slightly
  2. Mix the cocoa with the warm water.
  3. Put the cream cheese, cream, sugar, chocolate and cocoa into a food processor and blitz till smooth.
  4. Pour into the containers or glasses leaving a little room at the top for crumbs.
  5. Crumble
  6. What you are making is a cross between crumbs and crumble. If it seems too dry add a little more butter.
  7. Heat the oven to 180C or 350F
  8. Put the biscuits into the food processor and break up. Add the flour, almond meal, sugar and butter to the processor and blitz. Pour into a bowl and press together a little to get some random lumps. These are nice for texture.
  9. Pour onto a lined tray.
  10. Bake for 15-20 minutes or until golden. Cool down
  11. Sprinkle onto the top of each cheesecake. Decorate with extra chocolate or chocolate garnishes or praline like I did
 

Decorate with extra chocolate or chocolate garnishes or praline like I did

 www.mykitchenstories.com.au

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