Mini Chocolate & Caramel Cheesecakes

Mini Chocolate & Caramel Cheesecakes

🧾 Ingredients (for 6 mini cheesecakes)

👉 Biscuit base:

- 150 g chocolate biscuits (Oreo style, without cream)

- 60 g melted butter

👉 Cheesecake filling:

- 250 g cream cheese (Philadelphia type)

- 80 g sugar

- 1 egg

- 1 tsp vanilla extract

- 80 ml heavy cream

👉 Chocolate layer:

- 150 g dark chocolate

- 150 ml very cold heavy cream

👉 Chocolate topping:

- 120 g milk or dark chocolate

- 80 ml heavy cream

👉 Decoration (optional):

- Chopped roasted peanuts

- Chocolate chips

- Caramel pieces

👩‍🍳 Preparation Method

I. Biscuit base:

Crush the biscuits finely. Add the melted butter and mix well.

Divide into lined individual molds or rings and press firmly.

Refrigerate for 20 minutes.

II. Cheesecake filling:

Whisk the cream cheese with sugar until smooth.

Add the egg, vanilla, then the cream. Mix gently.

Pour over the biscuit bases.

👉 Bake at 160°C (320°F) for 20–25 minutes.

Let cool completely.

III. Chocolate layer:

Melt the dark chocolate.

Whip the cold cream into a soft chantilly, then gently fold into the melted chocolate.

Spread over the cooled cheesecakes.

Refrigerate for 1 hour.

IV. Chocolate topping:

Heat the cream and pour it over the chopped chocolate.

Mix until smooth and glossy. Let it cool slightly, then pour over the cheesecakes.

V. Decoration:

Sprinkle with chopped peanuts and chocolate chips.

Refrigerate for at least 2 hours before serving.

✨ Result:

Elegant, creamy, and ultra-indulgent mini cheesecakes, perfect for parties and dessert buffets.