Caramilk Cheesecake Cups

 These Caramilk cheesecake cups are individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party! (or just a Tuesday night - no judgement)

Hands up all my Caramilk lovers out there...I see you! This is a recipe that will be right up your Caramilk alley, my Caramilk cheesecake cups. Gorgeous individual serves of creamy Caramilk cheesecake in a glass - looks super fancy but is really super easy and a no bake, make ahead dessert dream!

Ingredients you will need for this recipe

• Caramilk chocolate
• cream cheese
• cream
• vanilla
• biscuits/cookies - I used Butternut Snap Cookies
• salted butter
• light brown sugar
• icing/confectioners sugar - optional
• Caramilk Twirl bar - to decorate

*Please see the recipe card below for exact quantities and detailed instructions

How to make Caramilk cheesecake cups

1. Place biscuits into a food processer and process into fine crumbs, reserving some crumbs for decoration. Then add combined melted butter and light brown sugar and process until mixed, then set aside.
2. Melt Caramilk chocolate in the microwave and set aside.
3. Mix cream cheese until smooth, then add vanilla and melted Caramilk and mix to combine.
4. In a separate bowl, whip the cream.
5. Then add whipped cream to Caramilk cream cheese mixture and mix until combined. 
6. Taste test for sweetness, adding confectioners sugar if required.
7. Divide biscuit mixture evenly between four glasses.
8. Spoon or pipe Caramilk cheesecake mixture over the biscuit base then decorate with reserved biscuit crumbs and pieces of Caramilk Twirl.

My top tips for making this recipe

• The glasses I have used in the photos are 400ml (approx 1 ⅔ cup) capacity.
• I have used pure cream (35% milk fat with no thickeners added), but any kind of cream will be fine as long as it can be whipped (you may need to check the package).
• I have included icing/confectioners sugar as an optional ingredient because I find the Caramilk cheesecake mixture sweet enough without it. But, having said that sugar can be a bit like salt in a recipe like this in that people's preferences can vary a lot. This is why I suggest that you put it in last, so you can have a taste test first.

Other recipes you may enjoy

Banoffee Cups with a Surprise Twist - cream, banana, caramel and...peanut butter!!!! Take your banoffee pie experience to the next level...I promise you won't be sorry!

Caramilk White Christmas Slice - this Christmas classic is packed with fruit, nuts, coconut & puffed rice but using Caramilk chocolate in place of the usual white chocolate.

Caramilk Cheesecake Cups

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Caramilk Cheesecake Cups - individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party!

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Total Time: 30 minutes

Servings: 4

Calories: 749kcal

Author: Lee-Ann Grace

Ingredients

• 140 g biscuits/cookies I used 12 Butternut Snap Cookies
• 40 g salted butter melted
• 1 teaspoon light brown sugar
• 180 g block of Caramilk chocolate broken into squares
• 225 g cream cheese softened
• 250 ml pure cream 35% milk fat with no thickeners added
• ½ teaspoon vanilla
• icing/confectioners sugar to taste optional
• 35 g Caramilk Twirl bar broken into pieces to decorate

Instructions

• Place biscuits (140g) into a food processer and process into fine crumbs, then remove 1 tablespoon of crumbs to reserve for decoration.
• Combine melted butter (40g) and light brown sugar (1 tsp) then add to the biscuit crumbs in the processor and process until mixed, then set aside.
• Melt Caramilk chocolate (180g broken into squares) in the microwave in 30 second bursts (mixing with a metal spoon between bursts) and set aside to cool slightly.
• In a large bowl, mix cream cheese (225g) until smooth, then add vanilla (½ tsp) and melted Caramilk and mix to combine.
• In a separate bowl, whip the cream (250ml) then add whipped cream to Caramilk cream cheese mixture and mix until combined. Taste test for sweetness, adding confectioners sugar (a small amount at a time) if required.
• Divide biscuit mixture evenly between four glasses, then spoon or pipe Caramilk cheesecake mixture on top of the biscuit base. Decorate with reserved biscuit crumbs and pieces of Caramilk Twirl.

Notes

• The glasses I have used in the photos are 400ml (approx 1 ⅔ cup) capacity.
• I have used pure cream (35% milk fat with no thickeners added), but any kind of cream will be fine as long as it can be whipped (you may need to check the package).
• I have included icing/confectioners sugar as an optional ingredient because I find the Caramilk cheesecake mixture sweet enough without it. But, having said that sugar can be a bit like salt in a recipe like this in that people's preferences can vary a lot. This is why I suggest that you put it in last, so you can have a taste test first.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*