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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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
