Ingredients

The following ingredients have 4 Servings
  • 2/3 cup / 150g cream cheese (or mascarpone)
  • 3 tbsp butter (unsalted, room temperature!!!)
  • 4 tbsp keto caramel sauce

Instruction

  • Add the cream cheese and butter to a mixing bowl and whisk together using an electric whisk until combined.
  • Whisk through 2 heaped tbsp of cooled caramel (see note below***).
  • Spoon 1 tbsp of cheesecake mix into your silicone moulds and top with a drizzle of caramel in the centre (roughly 1 heaped tbsp across the 6 cups). Top with the remaining cream cheese mix and smooth the top with the back of a teaspoon.
  • Freeze for 2 - 4 hours, or until set. Drizzle with the remaining 1 heaped tbsp of caramel to serve. Option to put this in the middle or into the mix if you prefer.
  • Enjoy straight from the freezer or allow to soften for 5 minutes.