Caramel Mini Cheesecakes

For the cheesecake base

Line the cupcake tin with cupcake cases.

Add biscuits and butter into a large bowl and mix to combine.

Spoon about 1 Tbsp mixture into the cupcake cases, push down and level and firm.

Chill in the fridge until needed.

Fit the splashguard, then Whisk Tool.

Add whipping cream into the appliance bowl.

Whisk for 1 minute on speed 6 until soft peaks have formed

Add cream cheese, icing sugar and caramel.

Whisk until thick and combined.

Spoon the mixture into the cupcake cases filling almost to the top.

Add a little caramel and swirl it into the cheesecakes.

Chill in the freezer for 4 hours.

For the topping

Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.

Add whipping cream, icing sugar and vanilla extract into the appliance bowl.

Whisk for 1 minute 30 seconds on speed 6 until stiff peaks have formed.

Transfer the cream into a piping bag fitted with a star tip.

Drizzle some caramel onto each cheesecake.

Pipe the cream on top.

Serve.

We have frozen the cheesecakes to set them as this makes it easier to remove the wrappers when serving for eating. Freezing gives them a slight ice cream texture so if that's something you would rather not have, simply chill in the fridge instead and serve on plates. You can make them up to 2 days ahead without the cream topping and keep covered in the freezer.