Choc Caramel Cheat’scakes

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• Step 1

  Crush the biscuits into crumbs using a food processor (or place them in a resealable plastic bag and crush them with a rolling pin) Combine them in a bowl with the melted butter, and stir well.

• Step 2

  Spoon some of the crumb mixture into the bottom of each of your serving glasses/jars. The amount will depend on how thick you like your cheesecake base, but 1-2 tablespoons is a good starting point. Press the crumbs down using the back of a spoon, or if you have one, the tamper from a coffee machine works really well for this. Place the glasses in the fridge while you prepare the ‘filling’ and set the remaining crumbs aside.

• Step 3

  {Optional} If you want to do the caramel drip around the top edge of the glass, warm some of the caramel sauce until it’s pourable but not runny. Pour it into a squeezy bottle fitted with a round nozzle (I used a Wilton #6). Place the tip against the inside top edge of the glass, and squeeze a little of the sauce until it begins to drip down the glass. Repeat around the glass for as many drips as you’d like, then you can go back as squeeze a little of the sauce along the edge to join up the drips. Pop the glasses back into the fridge so the sauce can set.

• Step 4

  Place the chopped dark and milk chocolate in a heatproof bowl and microwave on medium power in 30-second bursts until melted, stirring between each burst. Set aside to cool slightly.

• Step 5

  Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the melted chocolate and 1/4 cup of the caramel sauce.

• Step 6

  In a small bowl, whip the cream until stiff peaks are just beginning to form. You can use the same mixer blades you used for the cream cheese, no need to wash. Be careful not to over whip the cream. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

  (At this point you can spoon the mixture into your serving glasses (or straight into your mouth, I won’t judge), or if you want to pipe it, then you can put the whole bowl of cheesecake filling into the fridge for 10-20 minutes to firm it up slightly and make it easier to pipe.)

• Step 7

  Spoon or pipe a layer of filling into each glass. Spoon or pipe some more of the caramel sauce on top (I put mine in a small squeezy bottle with a round nozzle), and sprinkle some of the remaining biscuit crumbs around the edge. Continue the layers as many times as your serving glasses allow. Top with more caramel sauce, and decorate with chocolate sprinkles or any other decorations you desire.

  Chill for 20-30 minutes to firm up (or eat immediately if you just can’t wait.)

• Step 8

  Cheesecakes will keep for several days in the refrigerator. Cover individual glasses with plastic wrap, or place them all in a plastic container with an airtight lid. The cheesecakes can also be frozen, ideally in individual lidded plastic containers. Just thaw them for an hour or so before eating.

• Step 9

  Notes: I used six 260ml stemless wine glasses to serve my cheesecakes, but you can use any size and shape glasses/jars etc. that you like, just scale the recipe up or down if necessary.

  The cream you need for this recipe is regular, pourable cream that can be whipped. In NZ it’s just known as cream or whipping cream, in other countries it could be labelled as heavy cream, heavy whipping cream or single cream (double cream could also be used, just be careful not to over-whip it.)

  I used both dark and milk chocolate in this recipe – dark chocolate for rich flavour and milk chocolate for both flavour and sweetness. If preferred you can use all dark chocolate and add a little icing sugar to the mixture if it isn’t sweet enough.

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