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.

Blackberry & Lemon Friands

Blackberries are in season right now and perfect for friands

Blackberry friands

Ingredients:
6 large egg whites/250ml Two Chicks pasteurised egg whites
250g icing/powdered sugar, sieved
130g ground almonds
95g plain flour, sieved
Zest of one un-waxed lemon
160g melted butter
Blackberries – I got giant ones, so used 2-3 per cake

Preheat the oven to 180°C and butter the friand tin

Friands are so easy to make and once you have shelled out for the tin, there are so many variations to make. These can easily be made in a muffin pan too.

Blackberries are in season at the moment and I picked up some huge, absolutely delicious and sweet blackberries on special offer this weekend. The combination of the lemony cake, studded with the big juicy blackberries were a real hit in my house.

Blackberry Friands2

Method:
Briefly whisk the egg whites until broken down and a little frothy, you do not need whip them.

Add the zest, butter, icing sugar and fold in the flour until just combined.

Spoon a little mixture into each hole in the prepared tin and place in a blackberry or two. Cover the berries with the rest of the mixture, divided equally between all the holes and place another blackberry (or two) on the top.

Blackberry Friand2

Bake for around 30 minutes, until they have risen, turned golden brown and a skewer inserted into the centre comes out clean.

Leave to rest for 15 minutes before gently turning out onto a wire cooling rack and dust with icing sugar and a little extra lemon zest if you like.

Blackberry Friand

Peach and Raspberry Friands

A perfect summer combination of peaches and raspberries baked into delicious little tea cakes.

P&R Friands

Friands are dainty little, oval cakes that are moist but deliciously light and chewy. There are endless variations but all are easy and quick to make. As you need 6 egg whites, I use Two Chicks refrigerated liquid egg whites available in the supermarket. This saves on finding something to do with all the yolks if you use whole eggs.

friands

These are made in a specially shaped friand pan, but could easily be baked in large muffin pan if you don’t have one. You would just need to increase the baking time by around 5 minutes.

Friand closeup

Ingredients:
6 egg whites or 250ml refrigerated liquid egg whites – I use Two Chicks
250g icing/powdered sugar
125g ground almonds
100g plain flour
Zest of 1 small lemon
180g melted butter
1-2 fresh, sweet peaches, skinned and sliced fairly thinly
24 fresh raspberries
A little extra melted butter for brushing the friand pan with

Method:
Brush the friand tin with melted butter and pre-heat the oven to 180°C

Briefly whisk the egg whites until broken down and a little frothy, there is no need to whip them.

Add the zest, butter, icing sugar and fold in the flour until just combined

Spoon the mixture into the prepared tin and add a slice of peach and a couple of raspberries to each one.

Bake for 25-30 minutes, until they have risen, turned golden brown and a skewer inserted into the centre comes out clean.

Leave to rest for at least 10 minutes before gently turning out. I learned the hard way that if you turn out straight away, the tops will come out, leaving the bases behind in the tin – disaster!

Dust with a little sieved icing sugar to serve

Peach Raspberry Friands

Served warm, these make a perfect accompaniment with coffee or for afternoon tea, but also good in a lunchbox, picnic food, or a tasty afterschool snack.

These are supposed to freeze very well if you wrap them carefully in plastic, but they get eaten too quickly in my house to make it to the freezer!

Peach Raspberry Friand closeup