Chocolate mini cheesecake with caramel centre

Millionaire Cheesecake

Six rich Mini Millionaire Cheesecakes with a Caramel centre. Individual No-Bake Chocolate Cheesecakes with a delicious Caramel surprise, drizzled in double chocolate, more caramel, a sprinkle of crunchy caramel pieces and gold glitter.

Recipe for six No-Bake Mini Millionaire Cheesecakes with a Caramel centre

I’ve been planning on making a Millionaire Cheesecake for ages, but this week I made the executive decision to make individual ‘treat size’ ones. Recently, I’ve made a lot of large cheesecakes and, although I live in a household of three, they’ve only been taking 2-3 days to be devoured (due to our identical lack of willpower). However, we sometimes have help from visitors! This week I decided to be less naughty and only made SIX mini cheesecakes.

I’ve noticed some of you who have made my cheesecake recipes live in small households too, with only two or three people. You’ve either waited for an occasion to make one or halved my original recipe. These mini chocolate and caramel cheesecakes are perfect for a small family or a treat for two that won’t burst the belt buckles. If you want to make more than six bitesize Millionaire Cheesecakes (which I highly recommend) just double the mixture!

These indulgent Miniature Millionaire Cheesecakes are as aesthetically pleasing on the inside as they are on the outside and require little, if any, skill to recreate! For the oozy caramel centre I used Carnations. Obviously, you can use any pre-made caramel sauce you want, or if you’re feeling brave you could make your own. However, using a pre-made caramel makes these no-bake mini cheesecakes super quick and easy to create. What really gives them that luxurious edge is the drizzle of white and dark chocolate with some more caramel sauce, a dusting of gold glitter and some sprinkles.

Don’t be fooled by their miniature size, these cheesecakes won’t disappoint! To make these “treat sized” Millionaire Cheesecakes you will need five piping bags, and a loose-based mini bites dessert tin. If you don’t own one of these tins, you can use a cupcake tin and paper cases instead, but the amount the mixture makes might vary!

Ingredients 

For base:

  • 75 grams of shortbread
  • 25 grams of unsalted butter, melted

For filling:

  • 25 grams of milk chocolate, melted
  • 25 grams of dark chocolate, melted
  • 75 grams of soft/cream cheese, room temperature
  • 2 tsp of icing sugar
  • 50 ml of double cream, chilled
  • 1 tbsp of caramel sauce

For decoration:

Method

Step 1: Place the shortbread in a large mixing bowl, using the end of a rolling pin to crush them into a fine crumb. Then add the melted butter to the crushed shortbread, mix until thoroughly combined. Evenly distribute the buttery crushed shortbread between six of the mini moulds. Use a teaspoon to pack the biscuits down, once complete put the tin in the fridge whilst you make the cheesecake filling.

Step 2: In a large mixing bowl, mix the soft cheese and icing sugar together, using a spatula. Then add the sweet soft cheese mix into the melted chocolate, stir together quickly using a spatula. Pour the double cream into the same bowl as the chocolate cheese mixture, and stir together until thoroughly combined. There is no need to use a whisk as the chocolate will set it! 

Step 3: Scoop the chocolate cheesecake into a piping bag, then pipe it around edge of each individual mould, leave a hole in the middle for the caramel. Pour the caramel into a piping bag, then pipe it into the hole you left in the cheesecakes. Pipe the remainder of the chocolate cheesecake on the top, and even it out with a spatula. Pop in the fridge for 2 hours or until set.

Step 4: Push the cheesecakes out of the tin, and remember to remove the little metal disks if you are using the same tin as me. Place some sprinkles into the middle of the cheesecakes. Pour you melted caramel into a piping bag, snip a tiny bit of the end off and drizzle over the top, repeat this with the white and dark chocolate. Then place some more sprinkles on top and dust with gold edible glitter. Keep them in the fridge until you want to eat them! 

Mini millionaire cheesecakes with gold edible glitter

I hope you enjoy these treat sized Millionaire Cheesecakes. Make sure you follow me on:

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and tag me in your no-bakes!

B x

 

Chocolate Button Cheesecake

What’s a better excuse to make a cheesecake, than your grandparents coming round for dinner?

Personally, I think any excuse is a good excuse to make a cheesecake (admittedly I’m a little HUGELY biased). When my mother told me my grandparents were coming round for supper the following evening, they became my excuse to make this chocolate button cheesecake. After all, it would have been rude not to present them with a deliciously indulgent cheesecake after travelling all that way to see me. (They live on the other side of my tiny village.)

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Due to short notice and the closest supermarket being a 30 minute drive, I had to make do with what we had in the kitchen cupboards. Luckily, living with my mum means the treat cupboard is always stocked with everything chocolate and the fridge bares emergency cheesecake essentials (soft cheese and double cream). This allowed me to make a quick and easy chocolate cheesecake with an eye catching chocolate button floral design.

This rich cheesecake roughly serves 8 people, which meant I could munch on a left over slice whilst watching the GBBO. I used an 8 inch springform cake tin, however any large cake tin you have will do. Make sure it is properly lined for easier removal.

Ingredients

For base:

  • 200 grams of double chocolate digestive biscuits
  • 100 grams of unsalted butter

For filling:

  • 300 grams of milk chocolate
  • 400 grams of soft cheese
  • 50 grams of icing sugar
  • 100 ml of double cream, chilled

For decoration:

  • 1 packet of large white chocolate button
  • 1 packet of small white chocolate buttons
  • 1 packet of maltesers
  • 1 packet of yogurt covered honeycomb (or white chocolate chips)
  • 1 packet of milk chocolate chip

YOU PROBABLY WON’T USE ALL OF THESE INGREDIENTS FOR DECORATION BUT YOU CAN PUT THEM IN YOUR BAKING CUPBOARD FOR NEXT TIME 😉

Chocolate button cheesecake ingredients

Method

  • Step 1: Place the double chocolate biscuits in a mixing bowl or large zip lock bag. Bash the biscuits into a fine crumb by using the end off a rolling pin, or tool of your choice.

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  • Step 2: Chop the unsalted butter into small cubes, and put in a microwaveable safe bowl. Heat the butter in the microwave on full power for 5 seconds, take it out and stir, repeat until the butter is completely melted. Similarly, if you don’t own a microwave (because you don’t believe in them), place the cubed butter into a small pan, and melt it over a gentle heat. 

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Pour the melted butter into the crushed double chocolate biscuits, and mix together. If it looks like something your pet makes in your back garden, than you’re doing it right (Gross!! Sorry). The chocolate from the biscuit melts to make it a very wet mix, but don’t worry the base isn’t unbreakable once it has set.

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  • Step 3: Line the base of the springform tin, then evenly distribute the buttery chocolate biscuit mix around the bottom of the tin. With the back of a soup spoon gently pack the biscuits down.

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Once the base is covered in the chocolate buttery biscuit mix, place the tin in fridge, whilst you make the chocolate cheese filling. This will allow the chocolate base to set.

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  • Step 4: Break the chocolate into small chunks and place in either a glass or metal mixing bowl.

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Pour an inch of boiling water into a small pan, that your bowl sits snuggly on top of. Make sure the water in the pan is not touching the bottom of your bowl, otherwise the chocolate will burn.

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Stir the chocolate occasionally, until it is completely melted. Once it’s melted, remove it from the heat, and place on the side to cool down.

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  • Step 5: Place the chilled double cream in a large mixing bowl. Use an electric whisk (preferably) to whip the double cream into soft peaks. If you are using a normal whisk, this step will take you a while, but don’t give up, keep whipping until you have soft peaks. Otherwise, your cheesecake won’t set. 

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  • Step 6: In the same bowl as the whipped cream, use a spatula or wooden spoon to fold in the icing sugar. Make sure you don’t knock any air out!

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Keep an eye out for thieving family members!!! I didn’t do a very good job of protecting the melted chocolate. As you can see I caught my mother in the act.

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  • Step 7: Add the soft cheese into the same bowl as the sugary whipped cream. If like me at this point your feeling lazing, use the electric whisk to mix the ingredients together. Defending the melted chocolate from greedy family members with marshmallows is tiring work.

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  • Step 8: Finally add the chocolate, to the cheesy cream mixture and stir together, until the chocolate has turned the mix completely brown.

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  • Step 9: Remove the tin from the fridge and pour the chocolate filling over the double chocolate biscuit base. With a silicone spatula make sure the mix is spread evenly around the tin. 

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  • Step 10: Now get your creative hat on a start making your flowers. It is best to make the chocolate button flowers before you put the cheesecake in the fridge to set. First place the Malteser down, and then fan the large white chocolate buttons around the Malteser. Push each large white chocolate button half way into the cheesecake, this means they won’t fall over. Use small white chocolate buttons, milk chocolate chips and white chocolate chips / yogurt honey comb pieces to decorate around your flowers.

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Once the top of the cheesecake is completely covered, place it in the fridge to set for four hours, or over night.

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  • Step 11: When the cheesecake has set, run a knife a round the edge of the tin and place on top of a mixing bowl or mug, pop it open and then push the tin down. 

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Run a knife between the tin base and biscuit base, and place on a plate.

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And enjoy!! I hope you enjoy this quick and simple recipe for a deadly chocolate cheesecake.

B x

Strawberry & White Chocolate Mini Cheesecakes

In May, earlier this year, I made two fruity cheesecakes for my mother and step father’s annual anniversary party. When it was time for pudding I was applauded as my mother showcased them around the room. Although I resembled a tomato, I owned the floor and thanked my adoring fans like a true rock star. Despite my slight over exaggeration of the circumstance, I was deeply complimented by a family friend, who asked if I would make a cheesecake for her and her husbands 30th wedding anniversary party, that took place yesterday.

As much as I love eating cheesecake, I enjoy making them more (probably because I know I get to have a slice, or two, or three..), so I happily obliged. I thought as a fun twist, to one of my favourite cheesecake recipes, I would make strawberry and white chocolate mini cheesecakes. Not only are mini cheesecakes perfect for parties, but it also meant I finally got to try out my new 20 loose bottom cake tin from Lakeland.

Loose bottom cake tin

Don’t panic if you don’t possess one of these (genius) tins, any muffin / cupcake tin you have in your cupboard will suffice. However, you will need to line each mould individually, so you can easily remove each cheesecake once they have set.

This recipe makes 14-20 mini strawberry and white chocolate cheesecakes depending on the tin you use. Make sure your strawberries are small and are not longer than half the depth of the tin you are using.

Ingredients

For Base

  • 125 grams of digestive biscuits
  • 50 grams of unsalted butter

For Filling:

  • 150 grams of white chocolate
  • 200 grams of soft cheese
  • 25 grams of icing sugar
  • 50 ml of double cream, chilled
  • 1/2 tsp of vanilla extract
  • 1 punnet of small strawberries

For Decoration:

  • 1/2 punnet of strawberries
  • 200 ml of double cream, chilled
  • 1 tbsp of caster sugar

Strawberry mini cheesecake ingredients

Method

  • Step 1: Place the digestive biscuits in a mixing bowl or a large zip lock bag. Use the end of a rolling pin, or tool of your choice, to crush the biscuits into a fine crumb.

Biscuit base

  • Step 2: Put the unsalted butter in a microwave safe bowl, heat on full power for 5 seconds, take it out and stir. Repeat this step until the butter is completely melted.

Butter for biscuit base

  • Step 3: Pour the melted butter into the crushed digestive biscuits and mix it together.

Buttery biscuit base

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  • Step 4: Evenly distribute the buttery biscuit mix between each of the moulds.

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Use the back of a teaspoon or a press to gently pack the biscuits down.

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  • Step 5: Pick out the smallest strawberries from both punnets. 

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Cut the tops off of each of the strawberries.

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Then cut the middle out of the strawberries like so..

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Place the inside of the strawberries around the edge of the moulds. Keep repeating this until all the moulds have strawberries around the sides. Once they are all done place the tray in the fridge for the base to set, whilst you make the filling.

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  • Step 6: Boil the kettle, whilst you break the white chocolate into small chunks. Place the white chocolate into a glass or metal bowl. Once the kettle is boiled, pour an inch or so of water into a pan, that your bowl fits snugly on top of. Make sure the water in the pan is not touching the bottom of the bowl, otherwise the chocolate will burn. This method is called a double boiler.

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Keep stirring the chocolate until it is completely melted. Once the chocolate has melted, remove it from the heat and place on the side to cool, whilst you resist the urge to dip your finger in.

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  • Step 7: Meanwhile, in a large mixing bowl, whip 50 ml of chilled double cream, using (preferably) an electric whisk, until it creates soft peaks. If you don’t have an electric whisk this step will take you a while, but don’t give up, keep whipping it until it is stiff 😉

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  • Step 8: Add the icing sugar into the same mixing bowl as the whipped cream, and fold them together. 

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  • Step 9: Now add the soft cheese and vanilla extract in to the creamy mix and beat together.

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Pour the cooled melted white chocolate into the soft cheese mix.

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And beat the mixture together for the last time, if your arm is starting to ache you know you are doing it right!! Plus you won’t feel guilty when you are tucking into these scrumptious cheesecakes because you’ve worked for it! But, try not to eat the filling yet, we’re almost at the finish line!!!!

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  • Step 10: Remove the tray from the fridge and evenly distribute the chocolate, creamy, cheesy (mmmmm. MUST RESIST!) mixture among each of the moulds.

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Keep filling them until all the strawberries are covered. Once all the moulds are full place the tray back in the fridge for three hours or over night.

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  • Step 11: Run a pointed knife around the top of the mould and push the cheesecakes out. Remember to remove the metal bottom from all the cheesecakes if you are using a loose-based tin. Place the mini cheesecakes on to a large plate. 

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  • Step 12: Place 200 ml of chilled double cream into a large mixing bowl and stir in the tbsp of caster sugar. Next use an electric or hand whisk to whip the cream until it forms stiff peaks. Once the cream is whipped spoon it into a piping bag.

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  • Step 13: Pipe the whipped cream over the top of each cheesecake. I was very generous with the cream and piped it all over the top of each cheesecake.

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  • Step 14: Cut 10 strawberries in half and place one half on top of each of the mini cheesecakes. *Adjust the amount of strawberries for decoration accordingly to the amount of cheesecakes your batch made.

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I hope you enjoy this recipe, as much as, my loyal fans (family friends) who proclaimed these cheesecakes to be the best they have ever eaten.

B x

Oreo Plant Pot Mini Cheesecakes

Mmmm Oreos! Who doesn’t like Oreos?!

If you don’t, I feel sorry for you because you won’t be able to enjoy this delicious recipe. But, as you’ve clicked on this post I’m going to assume you love them as much as I do.

Mini Oreo cheesecake plant pots

I’ve been wanting to make an Oreo cheesecake for a while, but I’d been struggling to think of a creative way to decorate the top. Then, as luck would have it, I came across these bonnie, little, silicone plant pot cupcake cases yesterday, whilst I was aimlessly wandering around Dunelm with my mother.

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They reminded me of Oreo plant cakes I had seen on Re & Fort’s Instagram, a garden café situated in Indonesia. Which inspired (slash overexcited) me to make my own Oreo Plant Pot Mini Cheesecakes.

This recipe makes six Oreo Plant Pot Mini Cheesecakes. If you don’t own these miniature silicone plant pots try using large, brown / orange, cupcake cases and a muffin tin, remember your batch may vary in size so allow for extra ingredients to decorate.

Ingredients

For Base:

  • 8 Oreos
  • 2 tbsp of unsalted butter

For Filling:

  • 100 grams of soft/cream cheese
  • 3 tbsp of icing sugar
  • 1 tsp of vanilla extract
  • 250 ml of double cream, chilled

For Decoration:

  • 8 Oreos
  • 6 sprigs of mint
  • 6 lolly sticks

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Method

  • Step 1: Place 8 Oreos in a mixing bowl or a large zip lock bag. Use the end of a rolling pin to crush the oreos into a fine crumb.

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  •  Step 2: Place the unsalted butter in a microwavable bowl, heat on full power for 5 seconds, take it out and stir. Repeat this process until the butter it completely melted.

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  • Step 3: Add the melted butter into the crushed Oreo cookies and mix it all together.

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  • Step 4: Evenly distribute the buttery cookie mix between the six silicone plant pots and pack it down gently using a teaspoon. Then place them on to a small baking tray and put them into the fridge to set, whilst you make the cheesecake filling.

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  • Step 5: Add the chilled double cream into a large mixing bowl. Using a whisk (preferably an electric one, otherwise this step will take you some time), whip the cream until it forms stiff peaks.

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  • Step 6: Add the soft cheese, icing sugar and vanilla extract into the same bowl as the whipped cream and fold together.

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  • Step 7: Remove the silicone plant pots from the fridge, and distribute the cream cheese filling evenly, using a soup spoon and a tea spoon. Don’t worry about smoothing the tops out of the cheesecakes too much because in step 9 you will be covering them. Now lick your spoons, whisk and/or spatular, just to check it tastes right, of course 😉

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  • Step 8: Place the silicone pots back in the fridge for 4 hours or over night to set.

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  • Step 9:  Once the cheesecakes are set repeat step 1 – Place 8 Oreos in a mixing bowl or a zip lock bag, use the end of a rolling pin or kitchen utensil of your choice, to crush the Oreos into a fine crumb.

Crushed oreos

  • Step 10Spoon the crushed Oreo cookies onto the top of each of your mini cheesecakes, don’t flatten the biscuits you want it to be crumbly so it looks like soil. Make sure the cheesecake filling is completely covered.

Plant pot cheesecakes

  • Step 11: Place one sprig of mint in the middle of each mini cheesecake. For added effect, write “Oreo Cheesecake” on 6 lolly pops and insert into each cheesecake. And there you have it, 6 Oreo Plant Pot Mini Cheesecakes.

Oreo plant pot cheesecakes

I hope you enjoy making and eating these edible plant pot cheesecakes!

B x

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