4th July Mini Caramel Cheesecakes

Serves

Prep Time

20mins

Cook Time

25mins

These are simply amazing! I have pinched this recipe straight out of my ‘The Complete Contest Prep Recipe Guide’

I have made 6 mini cheesecakes today, using a muffin tray and liners for ease of sharing, so I have only used half the ingredients listed in my recipe book.

To make 12, make sure to use the full amount listed and divide base and batter evenly amongst all 12 cupcake liners before baking

Additional Ingredients used for 4th July

Redi Whip Fat Free Whipped Cream (6 serves)
Sprinkles 8g (blue, red and white)
Blue or Red Food (die 4 drops )

Instructions

Step 1

Divide the Cheesecake filling (as per The Complete Contest Prep Recipe Guide) in half and add blue food die to one portion, leaving the other plain. (You may like to divide it into 3 and add red if you feel like being super creative).

Step 2

Evenly spoon in the pre made base ingredients into cupcake holders. Next add the plain cheesecake layer over the base first and level with the back of a spoon.

Step 3

Next add the blue filling layer.

Step 4

Transfer muffin tray into a preheated oven and bake for 25 minutes.

Step 5

They will still appear slightly undercooked but they will firm up as they cool down.

Step 6

Remove the cheesecakes from the oven and allow to cool completely before adding toppings.

*NOTE: I’ve cheated and am using Fat Free Redi Whipped cream. Note this WONT set at room temperature before it begins to melt so if you are using this, consume immediately.

If you prefer a thicker frosting or icing, you can use the icing I’ve listed for the
4th July Macro Friendly Donut recipe.