Choc-Ginger Mini Cheesecakes

These little choc-ginger cheesecakes were yummo and dangerously moreish. They were also very easy to make (once I adjusted the recipe) and present very nicely.

To make the bases, process the ginger nut biscuits (you can use a blender - it's what I used) to form a fine crumb then add the butter and process until combined. Divide the mixture into a greased shallow patty pan tin and press firmly and evenly to cover the entire base. Put the bases in the fridge to set for at least an hour.

Meanwhile make the cream cheese filling. Beat the cream cheese, vanilla and sugar with an electric mixer until smooth and then gradually beat in the cream.

Once the bases are set, remove them to individual cases ready for filling.

Divide the cream cheese mixture over the bases.

Don't buy an entire packet of mini flakes unless you want temptation to lurk long after the cheesecakes have been eaten. I only used about 4.

Top each mini-cheesecake with crumbled flake and refrigerate until serving time. Yum!

Enjoy!

Recipe

Choc-Ginger Mini Cheesecakes

Choc-Ginger Mini Cheesecakes (adjusted from 'Toffee Crunch Cheesecakes' - in the Women's Weekly High Tea cookbook)

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Author: Claire Cameron

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Ingredients

• ▢ 250 g 9oz ginger nut biscuits
• ▢ 90 g 3oz unsalted butter, melted
• ▢ 250 g 9oz cream cheese, softened
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup firmly packed brown sugar
• ▢ ¾ cup thickened heavy cream
• ▢ 2 Cadbury Flake bars

Instructions

• Grease two 12-hole shallow round-based patty pans.
• Process biscuits until they form a fine crumb. I used my blender for this as I don't have a food processor. Add the butter and process until combined.
• Divide the mixture into the pan holes and press firmly and evenly to cover the bases of the pans. Refrigerate 1 hour.
• Beat the cream cheese, extract and sugar in a small bowl with an electric mixer until smooth and then gradually beat in the cream.
• Divide the cream cheese mixture over the bases and top with crumbled Flakes.

Enjoy!

Notes

I might have done something wrong but these go soft very quickly so I'd recommend keeping them in the fridge until serving time.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations