Ingredients
For the crust:
2 cups crushed digestive biscuits (or graham crackers)
1/2 cup melted butter
For the caramel layer:
1 cup dulce de leche (or thick caramel sauce)
For the cheesecake layer:
1 cup cream cheese (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream (whipped)
For the chocolate topping:
1 cup milk chocolate (melted)
1/4 cup white chocolate (melted)
Instructions
Prepare the crust:
Mix crushed biscuits with melted butter until combined.
Press the mixture firmly into silicone molds or small ring molds.
Chill in the fridge for 20–30 minutes.
Add caramel layer:
Spoon a layer of dulce de leche over the chilled crust.
Smooth the top and return to the fridge for 15 minutes.
Make cheesecake layer:
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in the whipped cream gently.
Spoon over the caramel layer and smooth the surface.
Chill for at least 1 hour until firm.
Chocolate topping:
Pour melted milk chocolate on top.
Add small spoonfuls of melted white chocolate and swirl with a toothpick to create a marble effect.
Chill again:
Refrigerate for 1–2 hours until fully set.
Remove from molds and serve.
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