Hazelnut Dream Mini Cheesecakes
Ingredients:
For the crust:
- 1 cup chocolate cookie crumbs
- 3 tbsp unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup hazelnut spread (e.g., Nutella)
- 1/4 cup sour cream
For the topping:
- 4 oz dark chocolate, melted
- 2 tbsp heavy cream
- Crushed hazelnuts
Instructions:
Prepare the crust:
1. Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix chocolate cookie crumbs and melted butter until combined.
3. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then set aside to cool.
Prepare the cheesecake filling:
1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the egg and mix until fully incorporated. Stir in the vanilla extract, hazelnut spread, and sour cream until the batter is well combined.
3. Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake:
1. Bake for 15-18 minutes, or until the centers are set and slightly jiggly.
2. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
Add the topping:
1. In a small saucepan, heat the dark chocolate and heavy cream over low heat, stirring until smooth and glossy.
2. Spoon a small amount of the ganache over each chilled cheesecake and sprinkle with crushed hazelnuts.
Serve:
1. Remove the paper liners before serving and enjoy your decadent Hazelnut Dream Mini Cheesecakes.
Preparation time: 20 minutes
Baking time: 18 minutes
Chilling time: 3 hours
Servings: 12 mini cheesecakes
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