Millionaire's Cheesecake Christmas Puddings
with Salted Caramel and Almonds
- Milk
- Cereals containing gluten
- Soya
- Nuts
- May contain traces of allergens
- Milk
- Sesame
- Nuts
- Peanut
Something sweet for afters! This indulgent festive dessert is a twist on the classic Millionaire's shortbread, combining layers of crunchy speculoos biscuit crumb, dark chocolate cheesecake filling and smooth salted caramel. A final sprinkling of flaked almonds make this a very merry Christmas pudding.
Ingredients
247.5 grams
Philadelphia Cheese
(Contains: Milk)
187.5 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Soya May be present: Milk)
75 grams
Caster Sugar
225 grams
Creme Fraiche
(Contains: Milk)
150 grams
Chocolate Chips
(Contains: Soya May be present: Milk)
120 grams
Salted Caramel Sauce
(Contains: Milk)
25 grams
Toasted Flaked Almonds
(Contains: Nuts May be present: Sesame, Nuts, Peanut)
Nutrition Values
Cooking Steps
Remove the cream cheese from the fridge so that it reaches room temperature. Meanwhile, pop the butter into a small saucepan on medium-low heat and allow it to melt (see ingredients for amount - you'll need some of the butter later on), then remove from the heat. Mix the speculoos biscuit crumbs into the melted butter, then divide it equally between glasses, small serving bowls or ramekins (whichever you have to hand, 1 per person). Pat the crumbs down to make a firm base, then set aside.
Heat 2cm of water in a small saucepan on medium heat until just simmering. Pop the chocolate chips into a heatproof bowl and sit it snugly on top of the saucepan. TIP: Make sure the bottom of the bowl isn’t touching the water. Stir the chocolate until melted, then remove from the heat and allow it to cool, 1-2 mins.
In a large bowl, mix together the cream cheese, caster sugar (see ingredients for amount) and cooled chocolate until softened and well incorporated. Gently fold in the creme fraiche until well combined, 1-2 mins.
Divide the cheesecake filling between your glasses/bowls/ramekins, smoothing the top with the back of a spoon.
Cover and chill the cheesecake pots overnight until they have set.
When you’re ready to serve, drizzle the salted caramel sauce over each cheesecake pot. Scatter over the flaked almonds. Tuck into your Millionaire's Cheesecake Christmas Puddings and enjoy!
