Chocolate Marbled Mini Cheesecakes
A buttery biscuit base covered in a creamy vanilla baked cheesecake, swirled with dark chocolate ganache! They even have a built in portion control so you don't over do it on the cheesecake. That is, if you can resist the temptation of eating more than one!
Servings: 12 Cheesecakes
Calories: 236kcal
Ingredients
Base;
- 1 and ½ Cups Digestive Biscuit Crumbs (Graham Crackers)
- 50 g Butter, Melted (¼ Cup)
Cheesecake;
- 325 g Cream Cheese, at room temperature
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ¼ Cup Icing Sugar
- 2 Tbsp. Cream
Ganache;
- 50 g Dark Chocolate
- 50 g Cream
Instructions
- Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make your ganache.
- Melt the chocolate and cream together over a low heat and set aside to cool while you make your cheesecake mixture.
- Beat the cream cheese until it is smooth.
- Add the egg, vanilla extract, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Spoon around half and teaspoon of ganache onto the top of each cheesecake.
- Using a skewer, lightly swirl the ganache into the cheesecake until you have a nice ripple effect.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- Peel the cheesecakes out of the cupcake cases before serving.
Notes
You can omit the cupcake cases, just ensure you grease your muffin tray really well.
Only swirl your skewer a few times. Through trial and error, I found less is more.
Only swirl your skewer a few times. Through trial and error, I found less is more.
Nutrition
Calories: 236kcal