SALTED CARAMEL CHEESECAKE BITES

20 MINS. PREPARATION - 2 1/2 MINS. REFRIGERATION

Serves 25 pieces

INGREDIENTS

Put the McVitie’s Digestives into a large sandwich bag and crush into crumbs using a rolling pin.
Place the crumbs into a bowl and mix in the melted butter until thoroughly combined.
Spoon into a 20cm x 20cm baking dish that has been lined with parchment paper and use the back of a spoon to pack it down tightly. Place in the fridge whilst you start on the next layer.
Mix together butter, cream cheese, vanilla extract, icing sugar and 1/2 cup of caramel sauce, until fully combined.
Take the biscuit base out of the refrigerator and spread the cheesecake mixture over top. Put into the freezer to freeze for 1hr.
Melt chocolate in glass bowl over pot of simmering water.
Take out of the freezer and lift out the cheesecake using the parchment paper as a handle and place on a chopping board. Carefully slice into small squares.
Coat each square in the chocolate and place on a lined baking tray. Place a tiny pinch of coarse rock salt on each square and then refrigerate for 1 hour.

Put the McVitie’s Digestives into a large sandwich bag and crush into crumbs using a rolling pin.
Place the crumbs into a bowl and mix in the melted butter until thoroughly combined.
Spoon into a 20cm x 20cm baking dish that has been lined with parchment paper and use the back of a spoon to pack it down tightly. Place in the fridge whilst you start on the next layer.
Mix together butter, cream cheese, vanilla extract, icing sugar and 1/2 cup of caramel sauce, until fully combined.
Take the biscuit base out of the refrigerator and spread the cheesecake mixture over top. Put into the freezer to freeze for 1hr.
Melt chocolate in glass bowl over pot of simmering water.
Take out of the freezer and lift out the cheesecake using the parchment paper as a handle and place on a chopping board. Carefully slice into small squares.
Coat each square in the chocolate and place on a lined baking tray. Place a tiny pinch of coarse rock salt on each square and then refrigerate for 1 hour.