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Salted caramel and pecan cheesecake pots

Name: Salted caramel and pecan cheesecake pots
Total time: 20 min
Ingredients: Hobnob biscuits 6; butter 1 tbsp, melted; pecans 30g, toasted and chopped, plus extra to decorate; mascarpone 250g tub; double cream 150ml; icing sugar 3 tbsp; lemon 1, zested and juiced; salted caramel 4 tbsp

20 minutes + chilling
makes 4
Easy

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

November 2, 2018 at 2:45 pm

Ingredients

Hobnob biscuits 6
butter 1 tbsp, melted
pecans 30g, toasted and chopped, plus extra to decorate
mascarpone 250g tub
double cream 150ml
icing sugar 3 tbsp
lemon 1, zested and juiced
salted caramel 4 tbsp

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.