New Mini Cheesecakes | Without Fancy Forms

EASY Dessert in 10 Minutes! Mini Cheesecakes

Prep time: 10 minutes
Chill time: 1 hour
Servings: 5-6

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✨Ingredients✨
For the cheesecakes:
130 g whipping cream 30%
100 g white chocolate
1/8 tsp vanilla powder OR 1 tsp vanilla extract
400 g creamed cottage cheese, room temperature
100 g soft butter

For the chocolate glaze:
190 g dark chocolate
65 g vegetable oil
30 g nuts (peanuts)

👩‍🍳 Instructions
For the cheesecakes:
✅ Heat cream on the stovetop until just simmering. Remove from the heat and add chopped chocolate and vanilla. Let sit for a few minutes before stirring. Stir until smooth. Set aside.
✅In the mixing bowl mix together a cream cheese and soft butter. Whisk with a hand mixer in low speed just to combine evenly.
✅Pour gradually chocolate mixture into the bowl with cream cheese mixture, whisking constantly.
✅using a piping bag or spoon fill the molds (silicon muffin tins or yogurt cups lined with cling film). Divide the mixture evenly.
❄️Freeze overnight.
For the chocolate glaze:
✅Melt chocolate using a water bath.
✅Add oil. Mix well.
✅Stir in the chopped nuts (chop the nuts very well, the size of the pieces is 3 mm. Sift through a coarse sieve to get rid of the flour)
Assembly:
✅Take a frozen cheesecake (one at a time) pierce it with a skewer and dip it into the glaze. Let the glaze flow down and set.
✅Gently put the cheesecake onto the plate and return into the fridge to thaw (1-2 hours).
✅Repeat with remaining cakes.

Storage:
✅Store in the fridge up to 3 days or freezer up to 1 month



❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!


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