Caramel Pecan Cheesecake Pots Recipe | olivemagazine

Caramel Pecan Cheesecake Pots Recipe

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.