Mini Chocolate Cheesecakes with Ganache & Crunchy Truffle Topping

Ingredients

For the Crust

• 1 ½ cups crushed digestive biscuits or graham crackers
• 5 tbsp (70g) unsalted butter, melted

For the Cheesecake Filling

• 400g (14 oz) cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (cold)

For the Chocolate Ganache

• 150g (5 oz) dark chocolate
• ½ cup heavy cream

For the Crunchy Topping

• ½ cup chocolate-covered balls (malt balls or truffles)
• ½ cup chopped nuts (hazelnuts or almonds)
• Optional: chocolate-coated cereal clusters

Instructions

Step 1: Prepare the Crust

1. Mix crushed biscuits with melted butter until evenly coated.
2. Press firmly into the bottom of mini molds or cupcake liners.
3. Chill in the refrigerator for 20–30 minutes to set.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese, sugar, and vanilla until smooth.
2. In another bowl, whip heavy cream until soft peaks form.
3. Fold whipped cream into the cream cheese mixture gently.

Step 3: Assemble

1. Spoon the cheesecake filling over the chilled crusts.
2. Smooth the tops.
3. Refrigerate for at least 3–4 hours (or overnight) until set.

Step 4: Make the Ganache

1. Heat heavy cream until hot (not boiling).
2. Pour over chopped chocolate.
3. Let sit for 1–2 minutes, then stir until smooth and glossy.

Step 5: Decorate

1. Spoon ganache over each mini cheesecake, letting it drip naturally.
2. Top with chocolate balls, nuts, and crunchy clusters.

Pro Tips (Bakery-Level Finish)

• Chill cheesecakes well → ensures clean shape and texture.
• Use a ring mold for perfectly round mini cakes.
• Let ganache cool slightly before pouring → better drip effect.
• Mix textures (crunchy + creamy) → makes dessert more premium.

Serving Suggestions

• Serve chilled
• Perfect for dessert boxes, parties, or cafe menus
• Pair with coffee or milk