Happy Valentine’s Day! I thought I’d use this celebration (for some) as an excuse to bake. If you’re following me on Instagram, you may have noticed that I did mention posting a recipe if the end result didn’t flop- the good news is that it didn’t!
The ingredients for these cheesecakes are fairly simple: cream cheese, sugar, an egg, some Greek yogurt (or sour cream), cocoa powder, vanilla extract and red food colouring. The biscuit base is simply made from some butter and tennis biscuits, although Oreos are a great option too.
The best part about these mini cheesecakes is that it takes a quarter of the time it would take to make one full-sized cheesecake! I used paper cupcake liners and baked the biscuit bases for 5 minutes at 170 degrees Celsius. Then, I turned the heat down to 160 degrees and baked the cheesecakes for another 10-13 minutes. I allowed them to cool in the fridge overnight, but I did sneak one straight out of the oven and they tasted amazing! Dipping the cheesecakes in melted chocolate with a chocolate-covered strawberry finishes them off beautifully. I can already think of 100 different ways that I can change this recipe.
This recipe makes approximately 16 mini cheesecakes. You can find the original recipe at Baked by Rachel.
- 1 package Tennis Biscuits
- 2 tablespoons Butter/Margarine, melted
- 12 oz. Cream Cheese, softened
- 1 tablespoon Greek Yogurt/Sour Cream
- 1/2 cup Sugar
- 3 tablespoons Cocoa Powder
- 1 teaspoon Vanilla Extract
- 4 teaspoons Red Food Coloring
- 1 large Egg, room temperature
- 1 slab Chocolate, melted
- Fresh Strawberries
- Preheat the oven to 170 degrees Celsius. Fill a muffin tin with paper cupcake liners.
- In a food processor, or using a ziploc bag and rolling pin, blend the biscuits until they are they resemble sand particles. Add the melted butter and combine.
- Spoon a heaped tablespoon of the biscuit mixture into the prepared cupcake liners. The bottom of a shot glass can be used to press the biscuits down firmly.
- Bake the biscuit base in the oven for 5 minutes. After removing the bases from the oven, turn the temperature down to 160 degrees Celsius.
- Beat the cream cheese, sugar and Greek yogurt in a large bowl until smooth. Slowly mix the cocoa powder in until combined, and then the vanilla extract and food colouring. Lastly, mix the egg in.
- Fill the cupcake liners with the cheesecake mixture until it is almost full. Bake for about 10-15 minutes. The centers should not be soft.
- Leave the cheesecakes in the oven for 5 minutes with the heat turned off and the door open. Remove them from the oven and allow them to cool to room temperature before leaving them in the fridge overnight.
- Remove the cheesecakes from the paper liners and dip them in the melted chocolate. Top with chocolate-covered strawberries.