Description
These mini no-bake cheesecakes are the perfect easy holiday dessert, with layers of chocolate crumbs, chocolate cheesecake, gooey caramel and a swirl of Gay Lea Real Whipped Cream.
Ingredients
Scale
- ¾ cup chocolate wafer crumbs
- 2 tbsp melted butter
- 125g dark chocolate, roughly chopped
- 1 package (250g) cream cheese, softened
- 4 cups Gay Lea Real Dark Chocolate Caramel Whipped Cream, divided
- 6 tbsp salted caramel sauce
Instructions
- In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Arrange 6 small glass jars on a tray. Spoon 2 tablespoons of crumbs into the bottom of each jar and press down lightly using your fingers to make the crust layer.
- In a small microwave-safe bowl, microwave the chocolate on HIGH at 30 second intervals until melted and smooth. Set aside to cool for about 5 minutes while you prepare the rest of the ingredients.
- Using a wooden spoon, beat the cream cheese until smooth. Add the melted chocolate, and continue mixing until the chocolate is completely incorporated.
- In a second bowl, whip the heavy cream to soft peaks. Measure out 1/2 cup of whipped cream and set aside.
- Fold the remaining whipped cream into the cream cheese mixture, and spoon (or pipe using a piping bag) into the prepared jars, using about ½ cup of filling for each dish. Spoon 1 tbsp caramel sauce on top of the filling in each jar.
- Cover and place in the fridge for at least one hour to let the filling set up. When ready to serve, top with the remaining cup of whipped cream, and drizzle with a little more caramel sauce.
Notes
If you can't find the Dark Chocolate Caramel whipped cream, use regular whipped cream flavoured with 2 tbsp cocoa powder, and add 1/4 cup salted caramel sauce to the cheesecake base in step 3. You can usually find salted caramel sauce near the ice cream toppings in most grocery stores.
- Prep Time: 10 mins
- Category: Dessert
- Method: No Bake
- Cuisine: Canadian