Caramel ripple cheesecake cups

• amaretti biscuit100g g

  (about 20)

• soft cheese↗400g g
• golden caster sugar↗50g g
• vanilla extract↗¼ tsp tsp
• 6 tbsp caramel

  sauce, beaten until smooth

Step-by-step instructions

1. 1

   Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.

2. 2

   In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly. Carefully spoon over the biscuits and smooth the top.

3. 3

   Spoon the rest of the caramel over the top and use a teaspoon to swirl the top of the cheese layer with the caramel. Set in the fridge for at least 2 hours but up to 2 days before serving.