Makes 24
Hands-on time: 20 minutes
Hands-off time: 5 hours
INGREDIENTS
1 packet (125g) chocolate sandwich biscuits
4 tsp (10g) powdered gelatine
ā tin (180g) sweetened condensed milk
1 slab (80g) white chocolate, chopped
1 small tub (500g) plain double cream yoghurt
24 tbsp (360ml) Nutella Ferrero Chocolate Spread
12 strawberries, de-stemmed and halved
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Prepare a 24-hole mini muffin tray with mini muffin liners and set aside. *Chefās Tip: Greasing the liners will ensure the cheesecakes come out neatly.
2. Add the chocolate sandwich biscuits to a resealable plastic bag and lightly bash into fine crumbs using a rolling pin. Transfer the biscuits to a heatproof bowl and microwave for 1 minute. Gently press the biscuit mixture into the bottom of the muffin liners creating the bases for the cheesecakes. Refrigerate while making the filling.
3. In a small bowl, combine the gelatine with a Ā¼ cup of water, stir to mix and set aside to firm up. In a large microwavable bowl, combine the condensed milk and yoghurt and heat the mixture for 2-3 minutes. Whisk the mixture and heat for a further 2-3 minutes. Remove the bowl and whisk in the firmed gelatine and chocolate, stirring until smooth and slightly cooled. *Chefās Tip: We used a 700W microwave!
4. Remove the muffin tray from the fridge and spoon the cheesecake filling into the muffin liners.
5. Refrigerate for 4-5 hours or overnight until set.
6. Once the mini cheesecakes have set, remove the muffin liners and arrange the cheesecakes on a cake stand.
7. Spread 1 tablespoon of Nutella Ferrero Chocolate Spread on top of each mini cheesecake and garnish with half a strawberry. Serve and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! š
Comments