Description
Rich, velvety mini cheesecakes infused with espresso, dark chocolate, and Kahlua. Set on a crunchy chocolate biscuit base and topped with coffee-whipped cream.
Ingredients
Scale
- 200 g Choc Ripple biscuits
- 80 g unsalted butter, melted
- 2 tsp gelatine powder
- 375 g cream cheese, chopped, room temperature
- 160 ml thickened cream
- 2 tbsp caster sugar
- 2 tbsp freshly brewed espresso, cooled
- 2 tbsp Kahlua liqueur
- 180 g dark chocolate block, melted and cooled
- 120 g Coles Finest Hazelnut Brittle & White Chocolate Mini Easter Eggs, halved, to decorate
- Coffee beans, to decorate
- Iced coffee syrup, to drizzle
- 200 ml thickened cream
- 2 tbsp caster sugar
- 1 tbsp freshly brewed espresso, cooled
- 1 tbsp Kahlua
Instructions
- Cut 12 strips of baking paper (2 cm × 15 cm). Lightly grease twelve 80 ml muffin pans and place a baking paper strip in each for easy removal.
- Process biscuits until coarsely crushed. Add melted butter and process again. Divide among muffin holes and press firmly to form bases. Chill.
- Place 1 1/2 tbsp water in a microwave-safe bowl. Sprinkle gelatine over the top and let stand for 2 minutes. Microwave for 20 seconds and whisk until dissolved. Cool.
- For the filling, process cream cheese, cream, sugar, espresso, and Kahlua until smooth. Add cooled melted chocolate and process again.
- With the processor running, pour in the cooled gelatine mixture. Blend until fully combined.
- Divide cheesecake mixture evenly over the chilled bases. Smooth tops and tap the pan to level. Refrigerate for at least 3 hours or overnight.
- To make the coffee cream, beat cream, sugar, espresso, and Kahlua with electric beaters until soft peaks form.
- Lift each cheesecake out using the baking paper tabs. Top with coffee cream, a halved Easter egg, and coffee beans. Drizzle with iced coffee syrup before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 cheesecake
- Calories: 295
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg