These salted caramel mini cheesecakes are topped with apple and granola. They do not require any baking which makes them a great treat the kids can help you make. They only take 20 minutes to make and a few hours to chill in the fridge. Treat the whole family to these bitesized treats.
Blitz the biscuits in a food processor until they are a fine rubble. Add the butter and blitz again until the mixture begins to clump.
Step 3:
Divide the mixture between each paper case and press down firmly. There should be about 25g in each case.
Step 4:
Chill the biscuit bases while you make the filling.
Step 5:
Gently mix the cream cheese, icing sugar, vanilla and lemon juice taking care not to overbeat, as it will become runny.
Step 6:
In another bowl whisk cream until it has soft peaks.
Step 7:
Combine the Cream and the Cream Cheese mixture and the use it to top the biscuit bases. There should be about 50g in each case. Level the tops and chill for 4 hours or overnight until firm.
Step 8:
When you are ready to serve, mix the tinned apple pie filling with the cinnamon and carefully unwrap the cheesecakes from their cases.
Step 9:
Top each one with a tablespoon of the apple pie filling.
Step 10:
Sprinkle over the granola and drizzle with the salted caramel sauce and serve.
Ingredients
MetricImperial
For the base
225gHob nob biscuits
75gButter (unsalted)
For the cheesecake
350gFull fat philadelphia cream cheese
60gSilver Spoon Icing Sugar
250gDouble cream
1 tspNielsen-Massey Vanilla Extract
3 tspJuice of one whole lemon
For the topping
395gTinned apple pie filling
100gPlain granola
200gSalted caramel sauce from a jar
1 tspGround cinnamon
Utensils
Muffin tray
Nutritional Information
per 135g
454calEnergy
30gFat
17gof which Saturates
38gCarbohydrates
25gof which Sugars
5gProtein
0.47gSalt
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