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Mini Cheesecake (Easy!) with Homemade Caramel Sauce and Chococrunch Bites


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Ingredients

For the crust

190 ml (3/4 cup) Graham cracker crumbs

30 ml (2 tablespoons) brown sugar

30 ml (2 tablespoons) unsalted butter, melted

1/2 teaspoon cinnamon

 

For the cream cheese filling

2 1/2 packages (650 g) cream cheese, softened

115 g (1/2 cup) sugar

30 ml (2 tablespoons) flour

15 ml (1 tablespoon) vanilla

125 ml (1/2 cup) sour cream

2 eggs

 

For the caramel sauce*

225 g (1 cup) sugar

60 ml (1/4 cup) water 125 ml (1/2 cup) 35% cream, warmed

60 ml (1/4 cup) unsalted butter, diced

 

1 bag of Patience Fruit & Co Chococrunch Bites (your favourite flavour)

Preparation time 45 minutes
Cooking time 45 minutes, plus 4 hours in the fridge Portions Makes a 4.5-in (11-cm) cake

A simple yet refined dessert to make for your sweetie on Valentine’s Day. The creamy texture of the cheesecake is the perfect match for our Chococrunch Bites. Chocolate, caramel sauce and cream cheese: a triple threat for celebrating this very special day!

We’ve thought of everything: the recipe makes a mini cheesecake, perfect for 2 adults and 2 to 4 offspring.

Ingredients

For the crust

190 ml (3/4 cup) Graham cracker crumbs

30 ml (2 tablespoons) brown sugar

30 ml (2 tablespoons) unsalted butter, melted

1/2 teaspoon cinnamon

 

For the cream cheese filling

2 1/2 packages (650 g) cream cheese, softened

115 g (1/2 cup) sugar

30 ml (2 tablespoons) flour

15 ml (1 tablespoon) vanilla

125 ml (1/2 cup) sour cream

2 eggs

 

For the caramel sauce*

225 g (1 cup) sugar

60 ml (1/4 cup) water 125 ml (1/2 cup) 35% cream, warmed

60 ml (1/4 cup) unsalted butter, diced

 

1 bag of Patience Fruit & Co Chococrunch Bites (your favourite flavour)

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Steps

  1. To make the crust

  2. Position rack in the middle of the oven. Preheat oven to 180°C (350°F). Line bottom of an 11-cm (4.5-in) springform pan with parchment paper. Butter sides of pan.

  3. Mix all ingredients for the crust in a bowl. Press firmly into bottom and up sides of pan. Bake for 6 to 10 minutes. Let cool completely.

  4. For the cream cheese filling

  5. Beat cream cheese, sugar, flour and vanilla together until smooth. Add sour cream to mixture and stir with a spatula.

  6. Spread mixture over crust.

  7. Bake for 30 to 45 minutes or until nearly set in the middle (see note below). Use a knife to gently detach the sides of the springform pan.

  8. Let cool completely before removing from pan. Refrigerate.

  9. For the caramel sauce

  10. Bring sugar and water to the boil in a pot. Cook without stirring till mixture is golden. Remove from heat and gradually add cream.

  11. Bring to a boil again until the mixture is uniform. Add butter and stir well until melted. Let cool completely.

  12. Serve cheesecake napped with caramel sauce and garnished with chococrunch bites.

Recommendations

The caramel sauce can be prepared 24 to 48 hours ahead of time and stored in a hermetically sealed container in the fridge. Remove from fridge 30 minutes before using. This recipe only uses half, so try the rest with ice cream or even on your morning toast (we won’t breathe a word!).

The middle of the cheesecake may still be slightly soft and jiggly when the baking time is up. That’s fine. Don’t stick a knife into the cheesecake or it will crack. You’ll just have to wait a little – remember, patience is a virtue!

Une filiale de Fruit d'or

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