Ingredients
Scale
- 200g Mikado biscuits (chocolate wafer sticks)
- 600g cream cheese, softened
- 150g powdered sugar
- 1 teaspoon vanilla extract
- 300ml heavy cream
- 150g salted caramel sauce
- Fresh blackberries, for topping
- Fresh figs, sliced for topping
- Optional: crushed Mikado biscuits for garnish
Instructions
- Begin by crushing the Mikado biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and smashing with a rolling pin. Mix the biscuit crumbs with melted butter until the mixture resembles wet sand. Distribute evenly into silicone molds or cupcake liners to form the crust. Press down firmly and chill for 30 minutes.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Spoon the filling into the prepared crusts and smooth the tops. Refrigerate for at least 2 hours or until set.
- Once set, drizzle salted caramel sauce generously over each mini cheesecake. Decorate with fresh blackberries and sliced figs. For added texture, sprinkle crushed Mikado biscuits on top before serving.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Use ripe berries and figs for best flavor and visual appeal.
- Adjust salted caramel quantity according to your sweetness preference.
- Keep the toppings separate until serving to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg