These little gems are made with a mix of cream cheese and mascarpone cheese, toffee bits, and mini chocolate chips. Bake a batch of this scrumptious dessert the next time you want to make cheesecake.
Ingredients make 12 mini cheesecakes
1 cup crushed graham crackers
2 tbsp unsalted butter -soft
2 tbsp brown sugar
1 (227g) container cream cheese
1 (275g) container mascarpone cheese
2 large eggs
1/3 cup sugar
1/4 cup Skor toffee bits
1/4 cup mini chocolate chips
1/2 cup 35% whipping cream
2 tbsp icing sugar
Directions
- Line two muffin tins with silicone baking cheesecake molds or with paper liners.
- Put the crushed graham crackers, butter, and brown sugar in a food processor and process until the ingredients resemble a cookie crumble.
- Place the cookie crumble in the liners and compact.
- Using an electric mixer on medium speed, mix together the cream cheese and the mascarpone cheese.
- Scrape any cheese that sticks to the bottom of the bowl.
- Add in the eggs and the sugar. Mix on medium-low speed.
- Fold in the toffee bits and the chocolate chips.
- Pre-heat the oven to 325 degrees F.
- Equally fill each liner with the mixture. Leave some space at the top.
- Bake for 20 minutes then turn off the oven and keep the cheesecakes in the oven for 2-4 minutes.
- Remove the cheesecakes from the oven and let them cool completely. Keep the cheesecakes in the muffin tins.
- Place the cheesecakes in the fridge for 2 hours then place them in the freezer for 10 minutes.
- Carefully remove the cheesecakes from the muffin tins and liners.
- Using an electric mixer on high speed, mix together the whipping cream and icing sugar until soft peeks form.
- Pipe some whipped cream on top of each cheesecake.
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