No Bake Pecan Pie Cheesecakes

• porce: makes 4 mini cups

Ingredience

Guaranteed to impress with pretty minimal effort… these mini cheesecakes are SO good. Perfect if you have a sweet tooth (like moi)

cheesecake:

375g / 1 1/2 cups cream cheese

10g 1 1/2 tbsp icing sugar

150ml/ 2/3 cup double cream

1/2 tsp vanilla extract

130g / 1 1/4 cup digestive (or any plain) biscuits @mcvitiesofficial

35g / 2 1/2 tbsp salted butter

pecans:

55g/ 4 tbsp butter

65g/ 1/3 cup soft light brown sugar

1/2 tsp vanilla

80ml/ 1/3 cup double cream + extra for loosening if needed

75g/ 3/4 cup pecans

Crush the biscuits into fine crumbs using a food processor or by sealing them in a bag and bashing with a rolling pin. Melt the butter, then mix it into the crumbs until evenly coated. Divide the mixture between four small cups or ramekins, pressing it down gently with the back of a spoon to create a base. In a large bowl, add cream cheese, icing sugar, and vanilla extract. Whisk until smooth and creamy. In another bowl, Pour whisk the double cream until soft peaks. Fold the cream into the cream cheese mix. Spoon the filling over the biscuit bases, smoothing the top. Chill in the fridge until you are ready to serve. Add the butter and brown sugar to a small saucepan over medium heat. Stir until melted and combined. Add the vanilla and cream, then cook for 1–2 minutes, stirring, until glossy and slightly thickened. Stir in the pecans. If the mixture feels too thick, add a splash more cream to loosen. Spoon the warm pecan caramel over each cheesecake. The pecans are what adds the sweetness here so spoon to your sweetness preference and serve!