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Mini Cheesecake Cups

Classic Crumbles
Mini Cheesecake Cups
Difficulty Pro
Serves 6
Time 60 mins
Contains egg No

Ingredients

{COUNT} servings

FOR THE BISCUIT BASE

  • Cadbury Choco Chips Buy
  • Oreo Biscuits Buy
  • Melted Butter

FOR THE CUPCAKES

  • Softened Cream Cheese
  • Condensed Milk
  • Lemon Juice
  • Melted Cadbury Choco Block Buy
  • Corn Flour

Steps

  1. Mini Cheesecake Cups Step 1
    01

    Measure the ingredients for biscuit base

  2. Mini Cheesecake Cups Step 2
    02

    For biscuit base: Grind the Oreo Biscuits with Cadbury Choco Chips after adding the melted butter. Set it aside.

  3. Mini Cheesecake Cups Step 3
    03

    Combine them well and transfer the mixture to the cupcake pan. Press it down to the base of each cupcake mould.

  4. Mini Cheesecake Cups Step 4
    04

    Refrigerate the crust for 10 minutes.

  5. Mini Cheesecake Cups Step 5
    05

    Measure the rest of the ingredients.

  6. Mini Cheesecake Cups Step 6
    06


    In another bowl, whisk softened cream cheese and condensed milk, then add melted Choco Block.

     

  7. Mini Cheesecake Cups Step 7
    07

    Whisk again, and add heavy cream and whip. Add the lime juice and corn flour. Combine the mixture well.

  8. Mini Cheesecake Cups Step 8
    08

    Preheat your oven for 10 minutes at 160°C. Then, pour the cheesecake mixture into the cupcake liners.

  9. Mini Cheesecake Cups Step 9
    09

    Bake the cheesecake at 160°C for 35 to 40 minutes or until the filling starts to set. The centre might seem wobbly, but it will continue to cook as the cheesecake cools.

  10. Mini Cheesecake Cups Step 10
    10

    Once the cheesecake is baked, allow it to come to room temperature.

  11. Mini Cheesecake Cups Step 11
    11

    Refrigerate the cheesecake for at least 2 hours before unmoulding. Your Cheesecake Cups are ready!