Recipes Mini Cheesecakes
- FOR THE BASE:
- 100g Digestive Biscuits
- 2 tbsp Cocoa Powder
- 50g Unsalted Butter
- FOR THE FILLING:
- Terry's Chocolate Orange (Melted)
- 200g Full Fat Cream Cheese
- 1 tbsp Cocoa Powder
- 50g Caster Sugar
- FOR THE TOPPING:
- 5 Terry's Chocolate Orange Segments (Melted)
- Orange Zest
- Terry's Chocolate Orange Minis
- Cupcake Tray
- Cupcake Cases
- Blender or Food Processor
- Mixing Bowl
- Electric Whisk
Equipment you will need:
- Add biscuits, cocoa powder and melted butter into a blender or food processor and blend until the mixture is fine.
- Line a cupcake or mini cake tray with cupcake cases.
- Portion the biscuit mixture into 6 cupcake cases, pressing the mixture down firmly with a spoon as you go.
- Add the cream cheese and sugar into a mixing bowl and whip together until light and fluffy.
- Put 5 segments of your Terry’s Chocolate Orange ball to one side and melt the remaining segments in the microwave, putting it in for 15 seconds at a time and stirring as you go. Once fully melted, leave it to cool for a few minutes.
- Add the melted chocolate to into the cream cheese mixture, whipping until smooth. Add in the cocoa powder and continue to whip until fully combined.
- Spoon out the mixture evenly between the 6 cheesecakes. Use the back of a spoon to smooth over.
- Allow the cheesecakes to set in the fridge for 4 hours or the freezer for 2 hours until firm.
- Garnish with melted Terry's Chocolate Orange, orange zest and decorate with Terry's Chocolate Orange Minis.
