Cheesecake Cups Recipe

Hi friends! The other day, Luke and I had a go at making mini cheesecakes BUT they ended up being "cheesecake cups" instead so here's the recipe. The cheesecake part didn't set as well as I thought it would but it was fun eating the cheesecakes out of the ramekins.

Let me know if you make them and what you think!

Ingredients/What you will need

• 6 x small ramekins (makes 6 cheesecakes with leftover base)

For the base:

• 1 pack of milk arrowroot biscuits

• 1 tablespoon sugar

• 120 grams melted butter
  

For the filling:

• 250 grams cream cheese (softened)

• 2 lids of vanilla essence (or 2 x tsp)

• 1/2 cup of sugar

• 1 cup of thickened cream (heavy whipping cream)

For the topping:

• Chocolate sauce (you can make it or buy it, we chose to use Coles branded chocolate fudge sauce for ice cream)

• Ferrero Rocher or a chocolate truffle

• You could also use this as a base and add other flavours - I would love to try it with Oreos or do like a tangy flavour with lemon or citrus.

Method

Step 1: Blend together biscuits, butter, and sugar for the base. You want the mixture to look like wet sand.

Step 2: Place your base mixture into your ramekins to form a crust (if you have any leftover base, do whatever you want with it - we had a go at baking a caramel slice that didn't really work LOL).

Step 3: Start to prepare your filling. Grab a stand mixer (if you have one), and beat the cream cheese and sugar for about 3-4 minutes or until light and fluffy. Take the bowl off the stand mixer and stir in vanilla.

Step 4: Whisk thickened cream until soft peaks.

Step 5: Fold the cream into the cream cheese mixture until combined (fully).

Step 6: Spoon the cheesecake mixture on top of your cheesecake base.

Step 7: Set in fridge for 4-5 hours.

Step 8: Once set and ready for serving, pour some chocolate sauce over cheesecake and add a Ferrero on top. Enjoy!

Much love,

Ash xoxo