These delightful mini cheesecakes are the perfect treat for any occasion. Featuring a buttery biscuit base, a rich, creamy cheese filling, and a smooth, decadent chocolate ganache topping, they are incredibly easy to make and wonderfully portable. No baking required, just simple steps to a satisfying dessert!
š§Cheesecake Muffins
Description
These delightful mini cheesecakes are the perfect treat for any occasion. Featuring a buttery biscuit base, a rich, creamy cheese filling, and a smooth, decadent chocolate ganache topping, they are incredibly easy to make and wonderfully portable. No baking required, just simple steps to a satisfying dessert!
Ingredients
For the Biscuit Base:
For the Cream and Cheese Layer:
For the Chocolate Topping:
Instructions
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Whip the Cream
Whisk the Whipped Cream until it forms stiff peaks. Set it aside.
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Prepare the Biscuit Base
Mix the crushed Biscuits with the melted Butter until well combined.
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Combine the Filling Ingredients
In a separate bowl, combine the Cream Cheese and Erythritol.
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Whisk the Cream Cheese Mixture
Whisk it until it is smooth and creamy.
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Fold in the Whipped Cream
Gently fold the reserved Whipped Cream into the Cheese mixture until the ingredients are just combined.
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Create the Base
Spoon the Biscuit and Butter mixture into Cupcake cases and press down lightly to create a level base.
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Add the Cheese Filling
Top the Biscuit layer with the prepared Cheese filling. Smooth the surface of the filling
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Initial Freeze
Place the Muffins in the freezer for 20 minutes to set.
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Make the Chocolate Ganache
Mix the hot Whipped Cream with the Chocolate.
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Stir until combined
Stir the Cream and Chocolate mixture until it is smooth and forms a glossy ganache.
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Top with Ganache
Pour the Chocolate Ganache evenly over the top of the Cheese filling. Smooth it gently.
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Final Refrigeration
Refrigerate the Muffins for at least 30 minutes before serving to allow them to fully set.
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