I am not a big fan of overly sweet desserts, so I've created this recipe that transforms the heavy classic into heavenly light, no-bake deliciousness: the indulgent Sticky Toffee Pudding Cheesecake.
I am so proud that the recipe of this Sticky Toffee Pudding Cheesecake has been published in UK's Baking Heaven Magazine too.
for 6 mini cakes
- 250 g digestive biscuits
- 10 pieces Medjool dates without seed
- 2 tbsp black treacle
- 1 tbsp vanilla bean paste
- 125 g butter
- 340 g cream cheese
- 150 ml double cream
- 1 tbsp vanilla extract
- 100 g icing sugar
- Medjool dates
- Caramel sauce
- Place the biscuits into a food processor and crush them until you get a sand-like texture without bigger biscuit pieces.
- Chop the dates.
- Melt the butter in a pot and add the black treacle.
- Pour the content of the pot into the food processor, add the dates and run a few cycles until the biscuit base combines.
- Divide the biscuit-base between 6 food presentation rings placed on a tray, lined with parchment paper.
- Place the rings into the fridge for 15 minutes.
- Soften the cream cheese with a hand mixer and incorporate the icing sugar.
- Whip the double cream until you get a firm whipped cream.
- Incorporate the whipped cream and vanilla extract into the sweetened cream cheese.
- Remove the food presentation rings from the fridge.
- Spoon the filling into the presentation rings, on the top of the set cake bases evenly. Cover them with cling film.
- Place the cakes back in the fridge for a minimum of 2 hours.
- To remove the cakes from the rings, use a knife with a flexible blade, place it between the cake and the ring, then turn the ring around.
- Serve the mini cakes chilled, decorate them with Medjool dates and add some caramel sauce.