March 30, 2026

Mini Millionaires Cheesecakes

Serves:

Cooking Time:

< 15 min

Ingredients:

Base:
100 g Tennis biscuits, finely crushed
60 ml melted butter

Cheesecake:
5 ml gelatine
30 ml water
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
180 g caramel treat

Caramel layer:
180 g caramel treat
30 ml cream

Chocolate ganache topping:
150 g milk chocolate
120 ml warm cream

To finish:
40 ml white chocolate, melted

Method

Base:

Line a mini cupcake pan with mini cupcake liners.
Mix the ingredients for the base together.
Divide between the cupcake liners and press in firmly. (Use the bottom of a small vanilla essence bottle to press it in firmly.)

Cheesecake:

Pour the water over the gelatine and leave to sponge. Place in the microwave for 10 seconds. Stir and microwave for a further 10 seconds. Do not boil.
Beat the cream cheese and caramel. Add the gelatine in a thin stream and mix well.
Divide the mixture between the prepared cupcake liners and smooth tops over with the back of a small teaspoon.

Caramel layer:

Mix the caramel treat with the cream.
Divide the caramel between the cupcake holders and smooth tops over using a small teaspoon.

Chocolate ganache topping:

Melt the chocolate. Stir in the hot cream and stir until well blended and smooth.
Divide between the cupcake holders and smooth tops over using a knife. Refrigerate until set.

To finish: Place melted chocolate in a small bag and snip of the end. Drizzle melted chocolate over mini cheesecakes.