MY CUPCAKE NOTEBOOK

Chocolate and Hazelnut Mini Cheesecakes

Anna CarreraComment

Hello everyone!

{Spanish Here}

I'm returning to the normal posting schedule with these amazing chocolate and hazelnut cheesecakes. I have added some crushed hazelnuts on top of the delicious cookie base that give the cheesecake an extra -more crunchy and delicious!

This recipe is very similar to the Marbled Chocolate Cheesecake that I published back in July. 

This mini version is perfect if you have to host a dinner. A cheesecake for everyone, and you can sprinkle a bit of cocoa powder on them, or decorate the plate with some crushed hazelnuts.

Chocolate and Hazelnut Mini Cheesecakes 

Ingredients

  • 70g butter (melted)

  • 190g digestive cookies

  • 50g crushed hazelnuts

  • 400g cream cheese

  • 2 large eggs

  • 100g sugar

  • 1 Tbs cocoa

  • 1 tsp vanilla extract

 

Directions

  • Pre heat the oven at 190ºC (375ºF).
  • Mix the melted butter with the crushed digestive cookies. Put into the molds and press with a spoon to get a uniform base.

  • Add a  teaspoon of crushed hazelnuts on top of the base.

 

  • In a medium bowl, mix cream cheese, eggs, sugar and vanilla extract. Stir well until everything is incorporated. 

  • Divide the batter into two bowls and, in one of them, add the cocoa. Stir until well incorporated.

 

  • Pour the non-cocoa batter into the molds. Add the cocoa batter afterwards and swirl with a toothpick in order to create a pattern.

 

  • Bake for 20-30 minutes.

  • Let them sit in the fridge for 6 hours before serving.

I hope you liked it!

Anna