Mini Caramel Cheesecakes

Makes 24, Prep: 35 mins

½ x 250g pkt

Scotch Finger

biscuits (6½ biscuits)

50g unsalted butter, melted

100g block

Sea Salt

Caramel milk chocolate

¹⁄³ cup Top’n’fill Caramel

FILLING

1½ tsps gelatine powder

250g cream cheese, chopped, at room temperature

½ cup thickened cream

¼ cup caster sugar

1 tsp vanilla extract

1 Line 2 x 12-hole mini muffin pans (1½-tblsp capacity) with paper cases (2.5cm deep).

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Divide evenly among paper cases. Press firmly over bases using the back of a teaspoon. Refrigerate while preparing filling. 3 To make filling, sprinkle gelatine over 1½ tblsps water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool for 5 minutes.

4 Process cream cheese, cream, sugar and vanilla in same clean food processor until smooth. Scrape down side of bowl. With motor operating, add gelatine mixture. Process until well combined.

5 Divide evenly among paper cases. Refrigerate overnight until set.

6 To serve, remove cheesecakes from pans. Discard paper cases. Break chocolate into squares. Cut each square diagonally into quarters. Dollop ½ tsp caramel on top of cheesecakes. Decorate with chocolate.