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Salted Caramel & Pecan Cheesecake Pots |
Printer Friendly Copy |
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| Serves 4 |
Prep 20 mins |
No cook |
Easy |
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+ chilling |
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My rating |
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Ingredients |
6 Hobnob biscuits
1 tbsp butter, melted
30g pecans, toasted & chopped, + extra to decorate
250g tub mascarpone
150ml double cream
3 tbsp icing sugar
1 lemon , zested & juiced
4 tbsp salted caramel
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Put the biscuits in a bowl and
roughly crush with the end of a rolling pin. Mix in the
butter then stir in the pecans.
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In a separate bowl, beat the
mascarpone with the cream, icing sugar, lemon zest and
juice. Ripple through the caramel.
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Divide the two mixtures
between 4 small glasses in alternating layers, finishing
with the cream. Add a few more chopped pecans to finish,
if you like.
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DAILY
DINNERS 
