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
70g butter (melted)
190g digestive cookies
50g crushed hazelnuts
400g cream cheese
2 large eggs
1 Tbs cocoa
1 tsp vanilla extract
- 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!