Cook Culinary & Craft Studio

Salted caramel cream cheese pots

Debbie
Recipe by
20 Minutes
Prep: 10 Minutes | Cook: 10 Minutes | Servings: 8

So these are the salted caramel cream cheese pots, which fed the masses-or about 30 of my girlfriends for pre-Christmas drinks.

Adapted from the “Keep Calm it’s only Christmas” course, the base is simply Woolworth’s choc chip Crunchies all bashed up or processed with a sugar-free cheat filling.

Cream cheese, cream and lemon juice is placed in a food processor or blender until combined and thick and then piped into little juice glasses. The filling can be sweetened with sugar but I find the base and sauce adds enough sweetness. For the course I used a quick raspberry coulis but for my girlfriends I made salted caramel sauce or “Savage” sauce. (http://www.cookstudio.co.za/savage-sauce/)

I quadrupled the recipe and made 35 pots -so that’s two batches in the food processor and a LOT of cream but it literally took 10 minutes. One large bag (500g) of Woolworth’s Crunchies allowed for 1 Tablespoon crumbs in each glass.

You can add a garnish such as a chocolate or caramel wafer or meringue. For the Christmas course I added skewered puff pastry stars and star Soetkoekies from Woolworths and for my girlfriends I added a surprise topless waiter.

Ingredients

Cream cheese pots (serves 8-10)

  • 500ml cream
  • 1 tub cream cheese
  • Juice of 1 lemon (about 1/4 cup)

Directions

  1. Combine cheese, cream, icing sugar and lemon in a food processor and blend until thick and creamy (the cream will eventually thicken).
  2. Place the cheese mixture into a disposable piping bag (no nozzle) and pipe the mixture into a small glass, layering with biscuits of your choice

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