This week is my birthday week! My birthday is on Friday, and I’m starting my week off with these adorable Mini Cheesecakes. I love miniature desserts, and cheesecake, so these are just perfect! It’s also Easter at the end of the month, so why not decorate these with Mini Eggs?
I’m going to be honest now. These are actually my first successful baked cheesecakes.Not because the recipe was no good, but because my oven temperature was way off. I definitely recommend buying an oven thermometer, because not all ovens are accurate, and could be as much as 100 degrees off! Cheesecakes are one of those recipes you need the correct oven temperature to get right.
But here they are, the perfect mini cheesecake recipe (made with the right oven temperature)! This recipe is so quick and simple, with only a few ingredients. These can also be prepared the night before, and kept in the fridge overnight!
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
Using a food processor, pulse the biscuits into fine crumbs. Add the cocoa powder and melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 - 10 minutes, then allow to cool whilst preparing the cheesecake.
For the Cheesecake
Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the eggs, one at a time, then mix in the vanilla extract.
Divide the mixture between the prepared muffin cases, and bake for 20 - 22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.
For the Topping
Place the chopped chocolate in a heat-proof bowl. In a microwave-proof bowl, heat the heavy cream until hot, then pour over the chocolate. Leave for 30 seconds before stirring until smooth.
Spoon the melted chocolate over the cheesecakes, top with Mini Eggs, and refrigerate for at least 30 minutes until set.