Recipe Mini chocolate cheesecakes : Easy, Special and Delicious

Recipe Mini chocolate cheesecakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mini chocolate cheesecakes. This Recipe Mini chocolate cheesecakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mini chocolate cheesecakes was necessary 5h, cook 6 and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Mini chocolate cheesecakes

Wow your guests with these spectacular mini no bake chocolate cheesecakes, topped with a dollop of whipped cream.

Mini chocolate cheesecakes


13 Ingredients












  • 125g plain chocolate biscuits










  • 50g butter, melted










  • 2 tbsp cold water










  • 3 tsp gelatine powder










  • 250g pkt cream cheese, at room temperature










  • 60g (1/3 cup) icing sugar, sifted










  • 60ml (1/4 cup) milk










  • 1 tsp vanilla extract










  • 200g dark chocolate, melted, plus extra, to drizzle










  • 185ml (3/4 cup) thickened cream, whipped, plus extra whipped cream, to serve










  • Fresh raspberries, torn into pieces, to serve










  • Mini Corinthian wafers, to serve










  • Finely chopped Nestlé Violet Crumble, to serve









  • Select all ingredients










5 Method Steps








  • Step 1


    Grease six 250ml (1 cup) capacity dessert pans with removable bases. Process the biscuits in a food processor until coarsely crushed. Add the butter and process until well combined. Divide the biscuit mixture among the pans and press firmly over the bases. Place in the fridge for 30 minutes to chill.







  • Step 2


    Place the water in a small bowl and sprinkle over the gelatine powder. Set aside for 5 minutes to soften. Microwave the gelatine mixture on High for 30 seconds or until gelatine is dissolved. Set aside for 2 minutes to cool.







  • Step 3


    Use an electric beater to beat the cream cheese, icing sugar, milk and vanilla in a bowl until smooth. Add the gelatine mixture and stir to combine. Add the melted chocolate and stir until well combined. Add half the whipped cream to the cream cheese mixture and gently stir to combine. Add the remaining whipped cream and gently stir to combine.







  • Step 4


    Divide the cream cheese mixture among the pans and smooth the surface. Place in the fridge for 4 hours or until set.







  • Step 5


    Remove the cheesecakes from the pans and divide among serving plates. Top with the extra whipped cream. Drizzle with extra melted chocolate. Top with raspberries, mini Corinthian wafers and Violet Crumble.


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    Use this tip to fix overwhipped cream





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