() Mini Caramel Cheesecake Cups with Chocolate Truffles by Cupcake Savvy’s Kitchen

INGREDIENTS: (Makes 24 minis) Crumb Mix: 125g Sweet Biscuits 1 Tablespoon Softened Butter (Reserve 1 Tablespoon of mix to sprinkle on top) Caramel Cheesecake Filling: 250g Cream Cheese 2/3 Can Caramel (I used Aldi brand) Extra 1/3 Can to dollop on top Pinch of Salt 1/2 Cup Caster Sugar 250mL Whipping Cream NB: This makes a soft filling - for a firmer filling add 1 Tablespoon Gelatine dissolved in 60ml boiling water at the end and mix well) Truffles: 300g Dark Chocolate Melts (I used Nestle Baker’s Melts) 150g Whipping Cream