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Salted caramel cheesecake pots
Serves 4 Desserts and puddings
Ingredients
- 8 digestive biscuits
- 120g cream cheese
- 120ml double cream
- 3tbsp icing sugar
- 4-6tsp salted caramel from a jar
- 4tbsp butter
Method
Crush the biscuits into coarse crumbs in a bowl, leaving the odd bigger chunk for a bit of textural variation.
Whip the cream cheese, cream and icing sugar together in a large bowl until light, soft peaks form - be gentle as you don't want it to get too stiff. Fold 3tsp of the caramel sauce lightly through the mixture to create a ripple effect.
Melt the butter in a pan, pour it over the biscuits and stir together. Divide the majority of the buttery biscuits among 4 glasses, then top with a quarter of the cheesecake mixture and follow with another drizzle of the caramel, followed by the remaining biscuit crumbs.
Chill in the fridge for 1-2 hours before serving.
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