Mini Peanut Butter Cheesecakes with Salted Caramel Sauce

This recipe is only for people who LOVE peanut butter! The filling is rich, creamy and packed full of smooth peanut butter.

Mini PB cheesecakes

For the crust, I have used caramelised Lotus Biscoff biscuits which are quite dangerous to have around the house as they are so moreish. However, they are perfect for the base of just about any cheesecake. Their delicate spice and caramel flavour work so well with the peanut butter and the salted caramel sauce.

I have made a batch of caramel sauce myself, but Sainsbury’s Taste the Difference Salted Caramel Sauce works perfectly well here too, just warm the jar slightly to make the sauce pour easily.

I think these would be great for a small, but decadent dessert and would work well for a holiday party.

Mini PB cheesecakes1

Crust:
25 Lotus Biscoff biscuits
50g salted butter, melted

Filling:
300g Full fat cream cheese at room temperature, I used Philadelphia
200g sour cream
300g Smooth peanut butter
120g caster sugar
1tsp vanilla extract
2tbs plain/all-purpose flour
3 large eggs, lightly beaten

Caramel Sauce:
200g sugar
100g salted butter
120g double/heavy cream
1tsp sea salt

I used Masterclass 12 hole mini sandwich tin for my cheesecakes, but these can easily be made in muffin cases too.

Method:
Start by making the caramel sauce to allow it time to cool.

Add the sugar to a deep, heavy based pan and heat until melted. Stir in the butter until combined and then pour in the cream, stirring all the time until it reaches a rolling boil. It will bubble and rise up as it boils which is why you need a pan deep enough. Allow to boil for a minute or two, it should be the colour of golden amber. Stir in the salt and allow to cool.

Preheat the oven to 180°C and prepare the tin by lightly greasing the sides.

For the crust, blitz the biscuits in a food processor until they are fine crumbs. Add to the melted butter and mix with a wooden spoon.

Equally distribute the buttery crumbs between the cups and firm them down with the back of a spoon, shot glass, or pastry tamper if you have one. The crusts need to be neat and compact so you don’t have any crumbs in the actual cheesecake.

Bake the crusts for 5 minutes and allow to cool while you make the filling

For the filling, add the cream cheese and sugar to a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this. Beat on high speed until super smooth and fluffy.

Add the vanilla, cream and beat again until smooth, then add the eggs until just combined. Finally stir in the peanut butter until fully incorporated. I do this final step by hand so as not to whip too much air in that could crack the cheesecakes.

Pour in the filling onto the part-baked crusts. They will not rise very much, so you can fill almost to the top.

Bake for around 18-20 minutes or until just set. Keep an eye on them as they will crack if over-baked.

Mini PB cheesecakes closeup2

Remove from the oven and allow them to cool down to room temperature. Then wrap in plastic and chill thoroughly. The loose bottoms of this tin allow you to push the refrigerated cheesecakes out with no problems.

Mini PB cheesecakes closeup

When ready to serve, pour on a little salted caramel sauce. These are super rich and sweet and I have served mine with some tart blackberries.

Mini Blackberry Cheesecakes with Apple Roses

Apple roses have been done to death on Pinterest, but they are still delicious, fun to make and look very pretty.  These apple roses are in the middle of mini baked cheesecakes with tart blackberries.

cheesecakes

When I was a child, my uncle used to make elderberry wine.  Every year, one one day in late August, would be the day we would bring our baskets and containers and all go with him.  There was an old, disused railway bank near his house that was covered with brambles and elderberry bushes with millions of lovely purple berries.  He would get his elderberries and make the potent homemade wine and we would pick blackberries to make pies, crumbles, cakes and jam.

I really miss our family trips to forage for those lovely berries, but I still love blackberries to this day.

These mini cheesecakes are ideal for an addition to afternoon tea, a bite-sized dessert or an after-school treat.

Crust:
2 cups/approx 200g of digestive biscuit crumbs
2 tbs sugar
2oz/57g butter – melted

Cheesecake:
16oz/454g full fat and room temperature cream cheese
¼ cup/60g room temperature sour cream
1 cup/237g sugar
2 tsp lemon zest
2 tsp vanilla extract
2 extra large eggs
Blackberry puree – made with 1 heaped cup of fresh blackberries, 2 tbs sugar, heated until the juices run and the sugar dissolves. Push through a fine sieve to remove the seeds and leave to cool completely. You need ¼ cup of the puree. OR you can of course cheat and use ¼ cup of seedless blackberry jam.

Apple Roses:
2 crisp apples, preferably with a rosy red skin. I used Pink Lady apples
1tbs lemon juice
5tbs water

Cinnamon sugar:
¼ cup/60g caster sugar mixed with 2 tsp cinnamon.

Preheat the oven to 180ºC/350ºF and line a muffin tin with 12 cupcake cases.

Mix the crumbs, sugar and butter together and divide the mixture equally into the cupcake cases, pressing down with a spoon for a firm base.

To make the filling, place the cream cheese, sugar, sour cream, lemon zest and vanilla into a stand mixer with the paddle attachment and beat until very creamy, with no lumps.  Add the eggs and beat again until fully combined.  Stir in the blackberry puree, you can fully mix in, or leave as a marbled finish.

Carefully pour the cheesecake mixture into the prepared cupcake cases, coming up to just over half way.

For the roses, cut the apples in half, remove the core and thinly slice into half circles and place in a bowl with the water and lemon juice.  Microwave for around 1 minute until the slices soften and they are flexible.

Depending on how thick you have cut your slices, you need around 10-12 for each rose. Lay them out on a board, overlapping each slice with the next.  Sprinkle with a little cinnamon sugar and roll up from one end the other as tightly as possible.  Place into the waiting case, the rose will ‘bloom’ and fill the mini cheesecake.  Repeat until you have a rose in each one and top with a little sprinkle of the cinnamon sugar.

Bake at 180ºC/350ºF for around 25 minutes until the centres are just set and allow to fully cool.  Chill for at least 2 hours before serving.

Apple rose closeup