Welcome to Tuesday, the day that is slightly better than Monday but not as good as Wednesday. I often find my motivation and energy lacking on Tuesday so I am in desperate need of these Chocolate Marbled Mini Cheesecakes. A buttery biscuit base covered in a creamy vanilla baked cheesecake, swirled with dark chocolate ganache! They even have a built in portion control so you don’t over do it on the cheesecake. That is, if you can resist the temptation of eating more than one!
If you can resist the temptation, you have a stronger willpower than I. What I love about these mini cheesecakes is that they look so cute! Not only do they look cute, but they are decedent and gorgeous enough to serve for dessert at a dinner party. Your guests will love you!
I generally use yoghurt over cream in my cheesecakes for an added tartness (as you can see here, here and here.) However, due to the decadence of these mini cheesecakes, I decided they called for cream and let me tell you, they are amazing. I ate at least
2 3 in five minutes. Like I said, lack-of-willpower.
Another thing that I love about these is that they look complicated but they really are so simple. First you crush biscuits and mix in melted butter before pressing these into cupcake liners. (I used cupcake liners to bake mine to ensure they did not stick to the muffin tin and then removed the liners once they had chilled. You can omit this step, just make sure you grease your muffin tray really well.) The cheesecake is a one bowl and hand beaters kind of cheesecake. Just throw the cream cheese in the bowl and mix so it is smooth, throw in all the other ingredients and beat until everything comes together. So simple, I love it!
Now for the marbling. A.k.a the tricky part…. I’m just kidding. All you have to do is take your chocolate ganache and place a blob on top of each cheesecake and using a skewer, lightly swirl it around. You only need to do a few swirls on each one otherwise you will over swirl and then you won’t have any swirling effect.
I hope you give these a go! I am writing this post at lunchtime which, in hindsight, was a really bad idea as my stomach is starting to growl and the only thing I am craving is, of course, these cheesecakes. #saladforgotten
- 1 and 1/2 Cups Digestive Biscuit Crumbs (Graham Crackers)
- 50 g Butter, Melted (1/4 Cup)
- 325 g Cream Cheese, at room temperature
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Icing Sugar
- 2 Tbsp. Cream
- 50 g Dark Chocolate
- 50 g Cream
Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make your ganache.
- Melt the chocolate and cream together over a low heat and set aside to cool while you make your cheesecake mixture.
- Beat the cream cheese until it is smooth.
Add the egg, vanilla extract, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Spoon around half and teaspoon of ganache onto the top of each cheesecake.
- Using a skewer, lightly swirl the ganache into the cheesecake until you have a nice ripple effect.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- Peel the cheesecakes out of the cupcake cases before serving.
You can omit the cupcake cases, just ensure you grease your muffin tray really well.
Only swirl your skewer a few times. Through trial and error, I found less is more.