Mini Cheesecake with Gelato Salted Croccantino covered with pecans and caramel

Mini Cheesecake

Ingredients for 4 people

  • Base

  • 10 shortbread biscuits
  • 60g butter
  • 400g Gelato Salted Croccantino
  • For caramel

  • 100g granulated sugar
  • 50g fresh liquid cream
  • 80g of butter
  • a pinch of salt
  • 12/15 pecans
  • 4 pastry rings


  • Put shortbread biscuits in a food bag and crumble them finely, then transfer them to a bowl, add the melted butter and mix with a wooden spoon to obtain a moist mixture.
  • Place pastry rings with a diameter of 7/8 cm on a tray lined with parchment paper, pour a quarter of the biscuit crumbs inside each and compact the mixture well with the back of the spoon to form the base.
  • Fill the pastry rings with Gelato Salted Croccantino up to the edge. Put in the freezer.


  • Put the sugar in a saucepan and turn on the heat to medium intensity, do not mix the sugar with a spoon but turn the saucepan itself from time to time.
  • When you get the caramel, add the hot cream a little at a time. Turn with a spatula to incorporate the cream into the caramel. Now add the butter and stir until well mixed. Add salt if you like.
  • Set aside to cool
  • Serving

    • Remove the cheesecakes from the freezer, wait a few minutes and then remove them from the pastry rings
    • Pour some caramel over the cheesecakes and decorate with pecans


  • To extract faster the ice cream cheesecakes from the pastry rings, you can use a cloth moistened with hot water and wrap the pastry ring for a few seconds.