Looking for the perfect quick and simple dessert to wow your friends and family? Look no further than this mini maple cheesecakes with caramelised pecans. No baking is required for this dessert saving you time to plan the rest of your meal (or pop your feet up with a cup of tea)
9 ingredients5 steps
Vegetarian
Method
Step 1
Take a 12-compartment individual Victoria sponge tin or line a muffin tin with 12 paper cases.
Step 2
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. Divide the mixture between each paper case and press down firmly. There should be about 25g in each case. Leave the bases to chill in the fridge.
Step 3
Gently fold together the cream cheese, vanilla, maple and lemon juice taking care not to overbeat, as it will become runny.
Step 4
In another bowl whisk cream until it has soft peaks. Again fold together the cream and the cream cheese mixture using a metal spoon until just combined 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 5
For the maple glazed pecans; combine the maple syrup and pecans in a small bowl before pouring onto a baking sheet covered with baking parchment. Separate the nuts out into a single layer and place in the oven at 180°C fan / gas mark 4 for 5-7 minutes or until the syrup is bubbling and looking slightly thickened at the edges.
Ingredients
MetricImperial
For the Base
225gHobnob biscuits
75gButter
For the Filling
350gSoft cream cheese (full fat)
250gDouble cream
1 1/2 tspNielsen-Massey Vanilla Extract
6 tbspMaple syrup
3/4 tspJuice of one whole lemon
For the Topping
75gPecan nuts
50mlBillington's amber maple syrup
Utensils
12 hole muffin tin
12x Foil muffin/cupcake cases
Food processor
Mixing bowl
Spatula
Whisk
Small bowl
Baking sheet
Baking parchment
2 Baker Ratings
I aim going to make these this evening perfect treats
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Super simple to make and a real crowd pleaser for all ages!
