Mini cheesecakes with caramel and Dublin Dairy Irish butter

Recipe for 24 pieces

Ingredients for the base:

  • 200g of biscuits
  • 70g of Dublin Dairy Irish butter


Crumble the biscuits, preferably using a blender. Then add the melted Dublin Dairy Irish butter and mix well.

It should have the consistency of “wet sand”.

Ingredients for the cheese mass:

  • 3 eggs
  • 70g of fine sugar
  • 400g of vanilla cheese, homogenized
  • 300g of cream cheese
  • 1 vanilla pudding


Beat the eggs with sugar until fluffy and white. Then gradually add the cheeses and finally the pudding.

Mix only until ingredients are combined.

Line a muffin tin with muffin cups and place a spoonful of biscuits with Dublin Dairy Irish butter in each cup.

Press harder to form the bottom.

Then add the cheese mixture, about 1-2 tablespoons to each cheesecake.

Place in the oven preheated to 160 degrees Celsius and bake for about 35-40 minutes.

Cool and put in the fridge for at least 2-3 hours (preferably overnight).

Ingredients for homemade caramel:

  • 100g of white sugar
  • 1-2 tablespoons of water
  • 20g of Dublin Dairy Irish butter
  • 1/3 cup of cream 30%


Heat the sugar over low heat in a frying pan or pot with a thick bottom. Do not mix. When the sugar starts to caramelize and turn slightly brown, add a tablespoon of water and gently move the pan in a circular motion. Then add Dublin Dairy Irish butter and cream and mix gently. The sugar may clump into caramel, but continue to heat patiently over low heat, stirring until dissolved. A smooth sauce will form and will thicken as it cools.

Place caramel on cold cheesecakes and decorate with nuts or chocolate.

The remaining caramel can be stored in the refrigerator, in a tightly closed jar, for up to 2 weeks. Enjoy your meal!