Delicious and adorable mini corn-thins cheesecakes:
1. Crush up 100g of Original Corn Thins. Use a blender to speed up the process.
2. Add 40gr of melted butter and 40gr of caramel to the crushed Corn Thins and mix it well.
3. Prep a mould with cupcake liners and press down the Corn Thin Mix to create the base.
4. In a separate bowl, mix 200gr of cream cheese, 50 gr of sugar, 100gr of plain sugar, 5ml of lemon juice, an egg, and a tsp of vanilla extract.
5. Use a blender to crush up 10gr of corn thins and add it to the mixture.
6. Continue mixing until the mixture is smooth
7. Pour the batter into the mould, carefully not overfilling them.
8. Bake the Corn Thins Cheesecake in the oven: at 160°C for about 15-20min.
9. Leave the cheesecake in the oven, turned off to cool for about 1h and refrigerate for another hour.
10. Decorate the cheesecakes with your favourite fruits
11. ENJOY 😊
