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!
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!
Whisk the Whipped Cream until it forms stiff peaks. Set it aside.
Mix the crushed Biscuits with the melted Butter until well combined.
In a separate bowl, combine the Cream Cheese and Erythritol.
Whisk it until it is smooth and creamy.
Gently fold the reserved Whipped Cream into the Cheese mixture until the ingredients are just combined.
Spoon the Biscuit and Butter mixture into Cupcake cases and press down lightly to create a level base.
Top the Biscuit layer with the prepared Cheese filling. Smooth the surface of the filling
Place the Muffins in the freezer for 20 minutes to set.
Mix the hot Whipped Cream with the Chocolate.
Stir the Cream and Chocolate mixture until it is smooth and forms a glossy ganache.
Pour the Chocolate Ganache evenly over the top of the Cheese filling. Smooth it gently.
Refrigerate the Muffins for at least 30 minutes before serving to allow them to fully set.
