This recipe makes about 12 mini cheesecakes.
Ingredients:
Base:
- 180g Digestive Biscuits
- 40g Butter - melted
- 65g Nutella
Cheesecake:
- 100g Milk Chocolate - melted
- 500g Cheese - room temperature. I use this one, you can find it in most of the Polish shops.
- 150g Nutella
- 1 Egg
- 40g Sugar
- 1tbs Vanilla Extract
Decoration:
- 300ml Double Cream
- 2 heaped tablespoons of Nutella
- Raspberries
- Chopped hazelnuts
Instructions:
- Preheat the oven to 180°C degrees.
- Melt the milk chocolate in a microwave using 10-15 seconds intervals. Set aside to cool.
- Line your muffin tin with 12 cupcake cases.
- Crush the biscuits in a blender, then add the butter, Nutella (65g) and mix until incorporated.
- Divide the biscuit mixture between the cupcake cases, make sure to press it down firmly with a spoon and set the tin aside for now.
- Place the cheese and Nutella (150g) in a bowl and using a spatula fold until incorporated. Add the rest of the cheesecake ingredients along with the cooled melted chocolate and fold again.
- Divide the mixture between the cupcake cases - use an ice cream spoon to make it easier and fill them up to about 2/3 of their height.
- Bake them for about 25-30mins.
- Once your mini cheesecakes have cooled, use an electric whisk/stand mixer and beat together the double cream and Nutella until it becomes stiff enough to pipe out. I prefer the frosting to be on the softer side, but that’s totally up to you.
- Decorate with cream, raspberries & hazelnuts and enjoy!
