DC Fit Masthead

Bite-size Butterscotch Bacon Cheesecakes

Chrissy Dupé

There’s been a lot of coverage in the media lately about the dangers of eating bacon.

And I don’t know about you, but I’ve had an absolute gutfull. Of bacon. Oh, and I’m getting really sick of the scaremongering.

While I do think it’s important to eat a balanced diet, a life devoid of bacon is quite frankly not worth living.

Just ask the world’s oldest person and my new personal hero, Susannah Mushatt Jones. Suze is 116 years old and eats bacon LITERALLY every day. She also still wears lingerie (not sure if there’s a correlation here).


Now, I’m not saying you should sit around the house all day in a pair of lacy knickers feasting on crispy rashers (mmm.. crispy rashers). But you should feel safe in the knowledge that if you wanted to, you could.

You might even live long enough to tell people about about it and have articles written about what a character you are and how inspirational it is that you eat bacon in your undies (as opposed to telling people about it when you’re in your 30s and everyone thinking you’re kind of just a weirdo creep).

I’ve always been a big fan of sweet and savoury together – french toast with bacon, duck with plum, pork with apple sauce. So it was really just a matter of time until the idea of butterscotch bacon made it’s way into my mind and I had to act upon it.

You know how serial killers escalate? Well, this is the bacon-y version of that.


I was looking for a new way to satisfy my bacon urge – the usual bacon and eggs, french toast with bacon, BLTs – they just weren’t enough anymore. I needed something new. Something risky to get the same high. And there it was – right in front of me.

Butterscotch. Bacon. Cheesecake. My most daring work yet.

My policy on most things in life (food included) is everything in moderation.  And these bite-size butterscotch bacon cheesecakes are evidence that you can have a little taste of three of the most delicious things known to man in one mouthful.

I love the way baked cheesecake is light, fluffy and also a little bit tangy. It’s a great contrast to silky, rich butterscotch sauce and crispy, salty bacon bits. You get a happy little mouth explosion in each bite.


They’re quick, easy and a great little treat if you’re having people around for lunch or drinks on the weekend. Alternatively, strip off and eat them in your undies alone.

Oh, and you can keep the leftover butterscotch sauce and drizzle it over fluffy hotcakes on Sunday morning with some banana, whipped cream… maybe some bacon.

Don’t pretend you didn’t go there. 

Bite-size butterscotch bacon cheesecakes

To prep: 15 mins
To cook: 35 mins
Serves: 8



3 eggs
350g cream cheese, softened
150g caster sugar
1 tsp vanilla extract
1 tsp lemon juice
8 Nice biscuits (or other digestives), crushed.

Butterscotch bacon

200g brown sugar
125ml cold water
100g unsalted butter, cubed
50ml thickened cream
3 rashers of bacon, diced


For the cheesecakes

Preheat the oven to 180°C and place 8 cupcake casings into a muffin pan.

Place the cream cheese, vanilla, sugar and lemon juice into a large glass mixing bowl.

Beat with an electric mixer until all ingredients are incorporated and mixture is creamy, then beat in the eggs one at a time.

Put a tablespoon of the biscuit mixture into each case in the muffin tin and pack down firmly with a spoon. Spoon cheesecake mixture into each cup to just below the rim and bake for 15 mins or until the mixture springs back slightly when touched but is still soft.


Rest for 5-10 minutes then remove and place on a wire rack to cool.

For the butterscotch bacon

Place the sugar into a large saucepan and pour in the water, making sure all the sugar is covered. Cook over medium heat for around 5-8 minutes or until the mixture starts to darken and smell slightly burnt. Do not stir the mixture while it’s cooking at all or it will crystalise.

Once the mixture starts to smell as though it’s turning to caramel (slightly burnt smell), remove it from the heat and whisk in the butter until it’s all melted, then stir through the cream and set aside in a jug to cool.

Fry the bacon bits in a medium frying pan over high heat for around 5 minutes, sitrring regularly, until crispy and golden. Remove and place on a plate lined with paper towel to cool.

To serve

Top each cheesecake with some butterscotch sauce and a sprinkling of crispy bacon to serve.

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Chrissy Dupé

Chrissy is a communications professional with 15 years experience in public relations and communications. She has a love for writing, and a penchant for lists! When she's not putting pen to paper you'll find her at home with her husband, daughter and fur baby, making a delicious mess in the kitchen. More about the Author

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