No-Bake Mini Cheesecakes with Caramel and Salted Peanuts

Name: No-Bake Mini Cheesecakes with Caramel and Salted Peanuts
Total time: 30 min
Ingredients: For the mini cheesecakes:; Gellwe No-Bake Cheesecake Mix – 1 pack; Milk – 500 ml; Natural homogenised cream cheese – 2 pots (approx. 150 g each); Round sponge biscuits – 15; For the topping:; Salted peanuts – 120 g; Dulce de leche (caramel spread) – 300 g

30 min.

Medium

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Ingredients:

For the mini cheesecakes:

Gellwe No-Bake Cheesecake Mix – 1 pack
Milk – 500 ml
Natural homogenised cream cheese – 2 pots (approx. 150 g each)
Round sponge biscuits – 15

For the topping:

Salted peanuts – 120 g
Dulce de leche (caramel spread) – 300 g

Delicious no-bake mini cheesecakes with a light, creamy filling, a delicate sponge biscuit base and a rich caramel topping. Made with Gellwe No-Bake Cheesecake Mix, these individual desserts are finished with crunchy salted peanuts for the perfect balance of sweet and salty flavours. Ideal for parties, family gatherings and special occasions.

Preparation instructions:

1.

Place paper cupcake cases into a muffin tin.
2.

Place one round sponge biscuit in the bottom of each paper case. Prepare the cheesecake mixture according to the instructions on the packaging.
3.

Divide the cheesecake mixture evenly between the paper cases. Refrigerate for approximately 2 hours, or until completely set.
4.

Carefully remove the paper cases from the mini cheesecakes. Spread a layer of dulce de leche over each cheesecake and sprinkle with salted peanuts.
5.

Enjoy!