Toffee Cream Cheesecake Shooters

I woke up one morning craving for a dessert with caramel. I had a jar of really creamy toffee cream resting in the refrigerator that a friend got us from Switzerland. It was heavenly! For real!

Suddenly, an idea popped up in my mind to make cheesecake shooters with it.

I had a really sweet friend coming over to see me and I though that this would be the perfect dessert to serve. :) 

               

I combined the flavours that would go best with the toffee cream. The cheesecake mixture was no bake. The shots had layers of biscuit crumbs-cheesecake mixture-toffee cream-biscuit crumbs-cheesecake mixture. Turned out to be perfection. 

Ingredients:

• 250g Philadelphia cream cheese
• 40g butter 
• 1 teaspoon finely grated lemon rind
• 1 cup icing sugar
• 4 tablespoons toffee cream (for the cheesecake mixture)
• 250g digestive biscuits
• 100g melted butter
• 200g toffee cream (for layering)

Method: 

• Make the cheesecake mixture:  Using an electric mixer, beat half of the cream cheese, 40g butter and lemon rind until light and fluffy. Add sugar, 1 tablespoon at a time, beating constantly until smooth. Once you get a smooth consistency add rest of the cream cheese and 4 tablespoons of toffee cream and beat for another 2-3 minutes until well combined. 
• Place the digestive biscuits in a processor. Process until fine crumbs form. Add  100g of melted butter. Process until combined. Press mixture into base. 
• Spoon cheesecake mixture into a piping bag. Layer biscuit crumbs, cheesecake mixture and toffee cream until you reach the top of your glasses. 
• Garnish as you desire with chocolate chips, left over crumbs or a drizzle of toffee caramel.
• Keep chilled until ready to serve.