Imported from Instagram

No-Bake Pecan Pie Cheesecakes

Name: No-Bake Pecan Pie Cheesecakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 375 g Cream cheese; 10 g Icing sugar; 150 ml Double cream (For the cheesecake filling); 0.5 tsp Vanilla extract (For the cheesecake filling); 130 g Digestive biscuits (or any plain biscuits); 35 g Salted butter (Melt for the biscuit base); 55 g Butter (For the pecan caramel); 65 g Soft light brown sugar; 0.5 tsp Vanilla (For the pecan caramel); 80 ml Double cream (Plus extra for loosening if needed); 75 g Pecans

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Individual no-bake cheesecakes with a buttery digestive-biscuit base, smooth vanilla cream-cheese filling, and glossy pecan caramel. The recipe makes four mini cups and is finished just before serving.

4 servings25 minAmerican

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Ingredients

375 g Cream cheese
10 g Icing sugar
150 ml Double cream (For the cheesecake filling)
0.5 tsp Vanilla extract (For the cheesecake filling)
130 g Digestive biscuits (or any plain biscuits)
35 g Salted butter (Melt for the biscuit base)
55 g Butter (For the pecan caramel)
65 g Soft light brown sugar
0.5 tsp Vanilla (For the pecan caramel)
80 ml Double cream (Plus extra for loosening if needed)
75 g Pecans

Steps

1
Crush the digestive biscuits into fine crumbs using a food processor, or seal them in a bag and bash them with a rolling pin.
2
Melt the salted butter, then mix it into the biscuit crumbs until they are evenly coated.
3
Divide the crumb mixture among four small cups or ramekins. Press it down gently with the back of a spoon to make a base in each.
4
In a large bowl, whisk the cream cheese, icing sugar, and the cheesecake portion of vanilla extract until smooth and creamy.
5
In a separate bowl, whisk the cheesecake portion of double cream until it forms soft peaks.
6
Fold the whipped cream into the cream-cheese mixture until combined.
7
Spoon the filling over the biscuit bases and smooth the tops. Chill in the refrigerator until ready to serve; the source gives no minimum chilling time.
8
When ready to serve, put the butter and brown sugar in a small saucepan over medium heat. Stir until melted and combined.
9
Add the remaining vanilla and the pecan-caramel portion of double cream. Cook for 1–2 minutes, stirring, until glossy and slightly thickened.
10
Stir in the pecans. If the mixture is too thick, add a splash of extra cream to loosen it.
11
Spoon the warm pecan caramel over each cheesecake, adjusting the amount to your sweetness preference, and serve.

Notes

The transcript says the cheesecakes do not need time to set, while the written method says to chill until ready to serve. No specific chilling duration is provided. The recipe lists extra cream for loosening but gives no quantity.