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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

Published: November 2, 2018 at 2:45 pm

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

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.