Try our recipe for salted caramel cheesecake pots, then check out our mini cheesecakes, salted caramel cheesecake, salted caramel cake and more salted caramel recipes.


  • 6 Hobnob biscuits
  • 1 tbsp butter, melted
  • 30g pecans, toasted and chopped, plus extra to decorate
  • 250g tub mascarpone
  • 150ml double cream
  • 3 tbsp icing sugar
  • 1 lemon, zested and juiced
  • 4 tbsp salted caramel


  • STEP 1

    Put the biscuits in a bowl and roughly crush with the end of a rolling pin. Mix in the butter then stir in the pecans.

  • STEP 2

    In a separate bowl, beat the mascarpone with the cream, icing sugar, lemon zest and juice. Ripple through the caramel.

  • STEP 3

    Divide the two mixtures between 4 small glasses in alternating layers, finishing with the cream. Add a few more chopped pecans to finish, if you like.


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