Sticky Toffee Pudding Cheesecake

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.

Ingredients

for 6 mini cakes

Cheesecake base

250 g digestive biscuits
10 pieces Medjool dates without seed
2 tbsp black treacle
1 tbsp vanilla bean paste
125 g butter

Filling

340 g cream cheese
150 ml double cream
1 tbsp vanilla extract
100 g icing sugar

Serving

Medjool dates
Caramel sauce

Instructions

Cheesecake base

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.

Filling

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.

Assembly

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.