Emmi Café Latte Mini Cheesecakes

Four layers of creamy, coffee infused cheesecake on top of an amaretti biscuit base! Perfect as an after dinner treat or as an elevensies caffeine boost 😋

For this banger of a recipe we teamed up with Emmi Cafe Latte to promote their new Caramel Mr Big iced coffee. These little minis are the perfect addition to any coffee morning or to round off a dinner party with friends!

Don’t be put off by the 4 layers, this recipe is super simple to make and even more delicious! We have included a link to a video tutorial at the bottom of the recipe for you to follow along with. If coffee simply isnt your thing why not click here and check out our other recipes

In order to make your walled cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:

Hand Mixer: Amazon Link

Smeg Mixer: Amazon Link

Mini Mousse Rings: Amazon Link

Pallet knife: Amazon Link

Piping bags: Amazon Link

Knife: Amazon Link

Emmi Café Latte Mini Cheesecakes

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Prep Time 1 hr

Course Dessert

Cuisine American, Italian

Servings 6 mini cheesecakes

Ingredients

  

Amaretti Biscuit Base

• 90 g Amaretti Biscuits
• 24 g Salted Butter

Dulce Du Leche Whip Layer

• 84 g Dulce du Leche
• 160 g Double Cream
• 36 g Butter
• 2 g Gelatine Leaf

Sponge Layer

• 60 g Sponge Fingers
• 50 ml Emmi Caramel Cafe Latte

Vanilla Mascarpone Layer

• 120 g Mascarpone Cheeese
• 1/2 Vanilla Pod

Salted Caramel Layer

• 336 g Cream Cheese
• 1/2 Vanilla Pod
• 54 g Double Cream
• 30 g Caster Sugar
• 66 ml Emmi Caramel Cafe Latte
• 6 g Sea Salt

Instructions

 

Amaretti Biscuit Base

• -         Blitzthe biscuits to a fine course crumb

  -         Melt the butter 30 seconds at a time

  -         Pourthe butter over the biscuits and stir to combine

  -         Spoon the base in to the lined moulds, press to set

Dulce Du Leche Whip

• -         Heat the Dulce Du Leche over a bain marie

  -         Soak the gelatine

  -         Make a beurre noisette by melting butter until golden brown

  -         Dissolve the gelatine in the beurre noisette

  -         Whip the cream to semi peaks

  -         Whisk the Dulce Du Leche into the beurre noisette

  -         Fold in the whipped cream

  -         Add to a piping bag and pipe a layer over the top of the base

  -         Allow to set

Sponge Fingers

• -         Soak the sponge fingers in the salted caramel latte for 2 minutes

  -         Cut in half and lay 2 pieces on top of the Dulche mix

Vanilla Mascarpone

• -         Remove the seeds from the vanilla pod

  -         Add to a mixing bowl with the mascarpone

  -         Beat until smooth and creamy

  -         Add to a piping bag and pipe a layer to just cover the sponge fingers

  -         Allow to set

Salted Caramel Cheesecake Mix

• -         Remove the seeds from the vanilla pod

  -         Add to a mixing bowl with the cream cheese, sugar, and smoked salt

  -         Beat to a smooth creamy texture

  -         Beat in the double cream

  -         Fold in the toffee caramel by hand to create a swirl

  -         Fill the mould to just below the edge of the lip

  -         Allow to set

Decoration

• -         Once set remove from moulds and pipe the remaining cheesecake mixture on top

  -         Decorate using fudge pieces and chocolate coffee beans

  -         Serve chilled from the fridge