Salted caramel mini cheesecakes


  1. Place Macphie Flapjack Mix into a machine bowl fitted with a paddle.

  2. Add water and mix for 30 seconds on slow speed.

  3. Deposit and press into cases about two centimetres deep.

  4. Add equal quantities of cream cheese and Macphie Mactop® Traditional into a mixer and beat until light and fluffy.

  5. Fill the cases with the cheesecake mix then freeze for a few hours.

  6. Once chilled and hardened, remove the cheesecakes from their cases and plate up to defrost slightly.

  7. Pour over the Macphie o.t.t® Salted Caramel dessert topping and garnish with popcorn.