1 tablespoon (1 tablespoon) gelatine optional, for a firmer filling
Instructions
Make the Ganache:
Heat the cream in a small saucepan until it just reaches a boil. Remove from heat immediately.
Pour the hot cream over the dark chocolate in a heatproof bowl. Let sit for 1 minute.
Stir until smooth and lump-free. Refrigerate, stirring every 10 minutes, until the ganache is thick enough to pipe.
Prepare the Crumb Base:
Blend biscuits and softened butter in a food processor until fine crumbs form.
Reserve 1 tablespoon of the crumb mixture for garnish.
Caramel Cheesecake Filling:
Beat the cream cheese and sugar with an electric mixer until smooth and creamy.
Add caramel, salt, and heavy cream. Beat until fully combined and the mixture thickens.
Optional: Dissolve gelatine in 1 tablespoon boiling water, add to the mixture, and mix well for a firmer filling.
Assemble the Cups:
Spoon or pipe half the caramel cheesecake mixture into the base of 2 oz (60 mL) mini shot glasses.
Add a layer of the crumb mixture.
Fill each cup with the remaining caramel cheesecake mixture.
Top with a dollop of reserved caramel.
Pipe a ganache kiss on top using a piping bag fitted with a plain nozzle.
Sprinkle the reserved crumb mixture for garnish.
Notes
For firmer filling, don’t skip the gelatin step.
Use a piping bag for neat layers.
Freeze leftover ganache for up to 2 months, or refrigerate for 1 week. Warm and drizzle on ice cream or cakes.
Substitute cookies with graham crackers or digestive biscuits if needed.
Chill the ganache properly to avoid messy piping.
