- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
Perfect for picnics and parties, finish your get-together on a sweet note with these mini Basque cheesecakes.
- Makes6
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 500g cream cheese, at room temperature
- 2/3 cup (150g) brown sugar
- 3 Coles Australian Free Range Eggs
- 1 cup (250ml) thickened cream
- 1 tsp vanilla bean paste
- 1/4 cup (35g) plain flour
- 1/2 cup (150g) salted caramel topping or dulce de leche caramel
- Mixed berries, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cut six 20cm squares of baking paper. Grease 6 holes of a ⅔-cup (160ml) Texas muffin pan and line with the squares of baking paper, pleating and folding the sides to fit.
Step 2
Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the cream and vanilla and beat to combine. Add the flour and stir to combine. Add the caramel and gently fold to marble.
Step 3
Spoon the mixture evenly among prepared holes. Bake for 25-30 mins or until the tops of the cheesecakes are golden brown and just firm to the touch (the centres of the cheesecakes will still wobble slightly). Set aside to cool completely. Serve with mixed berries.
Recipe tip
COOK. STORE. SAVE.
Use it up
Use any leftover caramel topping or dulce de leche to make our cute little DIY Filled Easter Eggs.
