Embark on a culinary journey with these irresistible mini cheesecakes, each a perfect blend of creamy texture and rich flavors. Featuring a velvety filling on a crumbly, buttery base, and topped with a luscious Nutella swirl, these cheesecakes are crowned with a hazelnut chocolate ball for the ultimate treat. This recipe offers a delightful twist on the classic cheesecake, making it impossible to resist.
Why You’ll Love This:
You’ll fall in love with this recipe for its divine taste and elegant presentation. The combination of creamy cheesecake, rich Nutella, and the crunchy hazelnut topping makes for a dessert that’s as delightful to the palate as it is to the eye. Its miniature size makes each serving just the right amount for indulging without overdoing it. Perfect for cheesecake enthusiasts and chocolate lovers alike, it’s a guaranteed crowd-pleaser.
Perfect Occasion:
These mini cheesecakes are ideal for any gathering, from sophisticated dinner parties to casual get-togethers. They are especially perfect for celebrations, holidays, and special occasions where you want to impress your guests with something sweet and chic. Their individual serving size makes them convenient for parties, ensuring a mess-free and elegant dessert experience.
Decoration Tips:
To elevate the presentation, consider a light dusting of cocoa powder or edible gold dust on top of the hazelnut chocolate balls for an added touch of elegance. If you’re serving these at a themed event, you can also use themed cupcake liners to match the occasion. For a more personalized touch, a drizzle of melted white chocolate can add contrast and flair to these exquisite mini cheesecakes.
For the Cream Cheese Filling:
- 10g cornstarch
- 50g sugar
- 200g cream cheese
- 100ml heavy cream
- 1 egg
- 1 packet of vanilla sugar
- A hint of lemon zest
For the Crust:
- 100g crushed butter cookies
- 50g melted butter
Additionally:
- Nutella
- Hazelnut chocolate balls
Preparation:
- Mix the crushed butter cookies with melted butter. Place 1-2 tablespoons of this mixture into muffin tins and press down to form the base.
- For the filling, mix cream cheese, sugar, vanilla sugar, and lemon zest together. Add cornstarch and heavy cream, mixing well. Finally, incorporate the egg.
- Distribute the filling evenly among the muffin cups. Bake in a preheated oven at 150°C (300°F) with both top and bottom heat for 30 minutes. After baking, turn off the oven and leave the door ajar, letting the cheesecakes sit inside for an additional 15 minutes.
- Melt Nutella in a double boiler and spread over the cooled cheesecakes. Refrigerate the cheesecakes for 4 hours.
- Decorate each cheesecake with a hazelnut chocolate ball before serving.
Enjoy these divine mini cheesecakes, where every bite is a blend of creamy, crunchy, and chocolatey delight!
