Chocolate Caramel Cheesecakes (Print Version)

# Ingredients:

→ Base

01 - 250g chocolate cookies
02 - 35g butter, melted

→ Filling

03 - 100g dark chocolate, chopped
04 - 100g milk chocolate, chopped
05 - 500g full-fat cream cheese, softened at room temperature
06 - 300ml whipping cream

→ Topping

07 - 250ml caramel sauce

# Instructions:

01 - Crush the cookies 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.
02 - Spoon 1-2 tablespoons of the crumb mixture into the bottom of each serving glass/jar. Press down firmly using the back of a spoon. Place the glasses in the refrigerator while preparing the filling and set remaining crumbs aside.
03 - Warm some caramel sauce until pourable but not runny. Transfer to a squeeze bottle or piping bag with a round nozzle. Place the tip against the inside top edge of each glass and squeeze until it begins to drip down. Create multiple drips around the glass, then connect them by squeezing sauce along the edge. Return glasses to refrigerator to set.
04 - Place the chopped dark and milk chocolate in a heatproof bowl. Microwave on medium power in 30-second intervals, stirring between each, until fully melted. Set aside to cool slightly.
05 - Beat cream cheese in a large bowl with an electric mixer until smooth. Beat in the melted chocolate and 60ml (1/4 cup) of caramel sauce.
06 - In a separate bowl, whip the cream until stiff peaks just begin to form, being careful not to overwhip. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.
07 - Spoon or pipe a layer of filling into each glass. Top with caramel sauce and sprinkle some reserved cookie crumbs around the edge.
08 - Continue layering filling, caramel sauce, and crumbs as many times as your glasses allow. Finish with caramel sauce and optional decorative elements like chocolate sprinkles.
09 - Refrigerate for 20-30 minutes to firm up before serving.

# Notes:

01 - These cheesecakes will keep for several days in the refrigerator if covered with plastic wrap or stored in an airtight container.
02 - For longer storage, freeze in individual lidded containers and thaw for about an hour before serving.

Back