Olive Magazine
Caramel Pecan Cheesecake Pots Recipe

Salted caramel and pecan cheesecake pots

Published: November 2, 2018 at 2:45 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Makes 4

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

Nutrition:
NutrientUnit
kcal723
fat61.3g
saturates35.9g
carbs35g
sugars23.5g
fibre2.6g
protein6.3g
salt0.5g
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Try our recipe for salted caramel cheesecake pots, then check out our salted caramel cake, salted caramel chocolate fondants, salted caramel chocolate pots and more salted caramel recipes.

Ingredients

  • 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

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.

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