Six rich Mini Millionaire Cheesecakes with a Caramel centre. Individual No-Bake Chocolate Cheesecakes with a delicious Caramel surprise, drizzled in double chocolate, more caramel, a sprinkle of crunchy caramel pieces and gold glitter. ✨

I’ve been planning on making a Millionaire Cheesecake for ages, but this week I made the executive decision to make individual ‘treat size’ ones. Recently, I’ve made a lot of large cheesecakes and, although I live in a household of three, they’ve only been taking 2-3 days to be devoured (due to our identical lack of willpower). However, we sometimes have help from visitors! This week I decided to be less naughty and only made SIX mini cheesecakes.

I’ve noticed some of you who have made my cheesecake recipes live in small households too, with only two or three people. You’ve either waited for an occasion to make one or halved my original recipe. These mini chocolate and caramel cheesecakes are perfect for a small family or a treat for two that won’t burst the belt buckles. If you want to make more than six bitesize Millionaire Cheesecakes (which I highly recommend) just double the mixture!

These indulgent Miniature Millionaire Cheesecakes are as aesthetically pleasing on the inside as they are on the outside and require little, if any, skill to recreate! For the oozy caramel centre I used Carnations. Obviously, you can use any pre-made caramel sauce you want, or if you’re feeling brave you could make your own. However, using a pre-made caramel makes these no-bake mini cheesecakes super quick and easy to create. What really gives them that luxurious edge is the drizzle of white and dark chocolate with some more caramel sauce, a dusting of gold glitter and some sprinkles.

Don’t be fooled by their miniature size, these cheesecakes won’t disappoint! To make these “treat sized” Millionaire Cheesecakes you will need five piping bags, and a loose-based mini bites dessert tin. If you don’t own one of these tins, you can use a cupcake tin and paper cases instead, but the amount the mixture makes might vary!

Ingredients

For base:

75 grams of shortbread

25 grams of unsalted butter, melted

For filling:

25 grams of milk chocolate, melted

25 grams of dark chocolate, melted

75 grams of soft/cream cheese, room temperature

2 tsp of icing sugar

50 ml of double cream, chilled

1 tbsp of caramel sauce

For decoration:

Salted caramel crunch sprinkles

Golden crunch sprinkles

Edible gold glitter

20 grams white chocolate, melted

20 grams dark chocolate, melted

20 grams of caramel sauce

Method

Step 1: Place the shortbread in a large mixing bowl, using the end of a rolling pin to crush them into a fine crumb. Then add the melted butter to the crushed shortbread, mix until thoroughly combined. Evenly distribute the buttery crushed shortbread between six of the mini moulds. Use a teaspoon to pack the biscuits down, once complete put the tin in the fridge whilst you make the cheesecake filling.

Step 2: In a large mixing bowl, mix the soft cheese and icing sugar together, using a spatula. Then add the sweet soft cheese mix into the melted chocolate, stir together quickly using a spatula. Pour the double cream into the same bowl as the chocolate cheese mixture, and stir together until thoroughly combined. There is no need to use a whisk as the chocolate will set it!

Step 3: Scoop the chocolate cheesecake into a piping bag, then pipe it around edge of each individual mould, leave a hole in the middle for the caramel. Pour the caramel into a piping bag, then pipe it into the hole you left in the cheesecakes. Pipe the remainder of the chocolate cheesecake on the top, and even it out with a spatula. Pop in the fridge for 2 hours or until set.

Step 4: Push the cheesecakes out of the tin, and remember to remove the little metal disks if you are using the same tin as me. Place some sprinkles into the middle of the cheesecakes. Pour you melted caramel into a piping bag, snip a tiny bit of the end off and drizzle over the top, repeat this with the white and dark chocolate. Then place some more sprinkles on top and dust with gold edible glitter. Keep them in the fridge until you want to eat them!

I hope you enjoy these treat sized Millionaire Cheesecakes. Make sure you follow me on:

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and tag me in your no-bakes!

B x