Valentine’s Day is a time for indulgences! Laura and Ceri from the Sweet Potato Chronicles show us how to make delicious mini desserts.
Mini chocolate cheesecakes
- 20 chocolate wafers
- 2 tbsp. unsalted pecans or hazelnuts
- 2 tbsp. unsalted butter, softened
- 8 oz package cream cheese, softened
- 3/4 cup Nutella
- 1/2 cup sour cream
- 2 eggs
- 2 tbsp. sugar
- 4 or 5 strawberries sliced and notched at the top to create hearts
Preheat oven to 350 degrees. Line a muffin tin with paper and spray lightly with vegetable oil spray.
In a food processor, place wafer cookies, nuts and butter. Pulse until you have a very fine crumb. Spoon equal amounts of crumble into each muffin tin paper. Use a shot glass to tamp down the crust to make it flat. Bake for 5 minutes.
In a large bowl, mix cream cheese, Nutella, sour cream, eggs and sugar together until they are smooth. Spoon the mixture on top of the crust layer. Place a strawberry heart on top. Bake for 20 minutes until cakes are firm and the surface has small cracks.
Allow the cakes to cool slightly before removing from the muffin tin. Place in the freezer or fridge to chill.
Makes one dozen
Courtesy Ceri Marsh and Laura Keogh
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