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Salted caramel and pecan cheesecake pots

Published: November 2, 2018 at 2:45 PM

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Makes 4

Easy

Total time: 20 mins

+ chilling

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Check out our cheesecake pots with salted caramel and crunchy pecans. These mini cheesecakes are simple to make and perfect for a quick and easy dessert to end your dinner party

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Try our recipe for salted caramel cheesecake pots, then check out our mini cheesecakes, salted caramel cheesecake, salted caramel cake and more salted caramel recipes.

Salted caramel pecan cheesecake pots recipe

Ingredients

Nutrition

• 6 Hobnob biscuits

• 1 tbsp butter

  melted

• 30g pecans

  toasted and chopped, plus extra to decorate

• 250g tub mascarpone

• 150ml double cream

• 3 tbsp icing sugar

• 1 lemon

  zested and juiced

• 4 tbsp salted caramel

Nutrition: per serving

• kcal723
• fat61.3g
• saturates35.9g
• carbs35g
• sugars23.5g
• fibre2.6g
• protein6.3g
• salt0.5g

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Method

• step 1

  Put the biscuits in a bowl and roughly crush with the end of a rolling pin. Mix in the butter then stir in the pecans.

• step 2

  In a separate bowl, beat the mascarpone with the cream, icing sugar, lemon zest and juice. Ripple through the caramel.

• step 3

  Divide the two mixtures between 4 small glasses in alternating layers, finishing with the cream. Add a few more chopped pecans to finish, if you like.

Check out more of our cheesecake recipes here...

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