Savor the rich blend of chocolate and hazelnut in these irresistible mini cheesecakes, perfect for satisfying those sudden sweet cravings. Each cheesecake features a crunchy biscuit base infused with hazelnut spread, topped with a creamy, decadently smooth filling that combines fresh cream, rich cream cheese, and more hazelnut goodness. This recipe is not only a delight to eat but also a breeze to prepare, making it ideal for both spontaneous treats and planned gatherings.
Why You’ll Love This: These mini cheesecakes are the perfect size for individual servings, allowing you and your guests to enjoy a personal dessert experience without the commitment of a larger cake. The combination of chocolate and hazelnut offers a classic flavor profile that’s both comforting and gourmet, appealing to both children and adults alike. Their ease of preparation and refrigerator-friendly nature make them a fantastic make-ahead option for busy days.
Perfect Occasion: These mini cheesecakes are a wonderful addition to any party, dinner gathering, or as a special treat to accompany a coffee break. They are also fantastic for celebrations like birthdays, anniversaries, or holidays where you want to offer something uniquely delicious without spending hours in the kitchen. Given their individual size, they’re also excellent for gift-giving or sharing at community events.
Decoration Tips: To enhance their appearance, top each mini cheesecake with a dollop of hazelnut spread before serving. You might also consider adding a sprinkle of chopped roasted hazelnuts for extra crunch, or a drizzle of melted chocolate for a more decadent finish. For a festive touch, edible gold flakes or a dusting of cocoa powder can make these cheesecakes even more inviting.
Ingredients:
- For the Crust:
- 200g digestive biscuits, crushed
- 80g melted butter
- 1 tbsp hazelnut spread
- For the Filling:
- 100 ml fresh cream (lightly whipped)
- 240g cream cheese (e.g., Philadelphia)
- 2 tbsp hazelnut spread
- 1 tsp honey
- 2 tbsp powdered sugar (adjust based on sweetness preference)
- Prepare the Crust: In a food processor, blend the digestive biscuits until finely ground. Mix in the melted butter and hazelnut spread until well combined. Divide the mixture among muffin tins lined with cupcake liners, pressing down firmly to form the base. Chill in the refrigerator for at least 30 minutes to set.
- Make the Filling: In a mixing bowl, lightly whip the fresh cream until it forms soft peaks. Gently fold in the cream cheese, additional hazelnut spread, honey, and powdered sugar until smooth. Adjust the sweetness as desired.
- Assemble the Cheesecakes: Spoon or pipe two tablespoons of the cream mixture over each biscuit base, smoothing the tops. Refrigerate the cheesecakes for at least three hours, or until firm.
- Final Touches: Before serving, top each mini cheesecake with a small amount of hazelnut spread. Optionally, garnish with more hazelnuts or chocolate shavings for added texture and visual appeal.
Enjoy these delightful mini chocolate hazelnut cheesecakes, a simple yet sophisticated treat that’s sure to be a hit at any occasion!
