Mini Kinder Cheesecakes
Mini Kinder Cheesecakes
Ingredients
For the Base
- 150 grams digestive biscuits
- 50 grams vegan butter, melted
For the Cheesecake Filling
- 200 grams vegan cream cheese
- 75 grams vegan hazelnut spread
- 50 grams icing sugar
- 100 ml dairy-free double cream, whipped
For the Topping
- 100 ml dairy-free double cream, whipped
- 2 tablespoons vegan hazelnut spread
- as needed chopped hazelnuts, for garnish
Instructions
- 1
Place 150 grams of digestive biscuits into a bag and crush them until they form fine crumbs using a rolling pin.
⏱️ 5 min
- 2
Transfer the crushed biscuits to a bowl. Add 50 grams of melted vegan butter to the biscuit crumbs and mix thoroughly until the butter is fully incorporated and the mixture resembles wet sand.
⏱️ 3 min
- 3
Line a muffin tin with 6 cupcake cases. Spoon the biscuit mixture evenly into each cupcake case. Press the mixture down firmly into the base of each case to create a compact crust.
⏱️ 5 min
- 4
Place the muffin tin in the fridge to chill while preparing the filling.
⏱️ 2 min
- 5
In a separate mixing bowl, combine 200 grams of vegan cream cheese, 75 grams of vegan hazelnut spread, and 50 grams of icing sugar. Using an electric mixer, beat the ingredients together until the mixture is smooth and creamy.
⏱️ 5 min
- 6
Gently fold in 100 ml of pre-whipped dairy-free double cream into the cream cheese mixture.
⏱️ 2 min
- 7
Remove the chilled biscuit bases from the fridge. Spoon the cheesecake filling evenly over each biscuit base in the cupcake cases.
⏱️ 3 min
- 8
Return the cheesecakes to the fridge to chill for a minimum of 4 hours, or ideally, overnight, until firm.
⏱️ 240 min
- 9
Once the cheesecakes are firm, whip another 100 ml of dairy-free double cream until stiff peaks form.
⏱️ 3 min - 10
Pipe the whipped cream onto the top of each cheesecake. Drizzle 2 tablespoons of vegan hazelnut spread over the whipped cream. Garnish each cheesecake with chopped hazelnuts before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Kinder Cheesecakes
For the Base
- 150 grams digestive biscuits
- 50 grams vegan butter, melted
For the Cheesecake Filling
- 200 grams vegan cream cheese
- 75 grams vegan hazelnut spread
- 50 grams icing sugar
- 100 ml dairy-free double cream, whipped
For the Topping
- 100 ml dairy-free double cream, whipped
- 2 tablespoons vegan hazelnut spread
- as needed chopped hazelnuts, for garnish
Instructions
- 1
Place 150 grams of digestive biscuits into a bag and crush them until they form fine crumbs using a rolling pin.
⏱️ 5 min - 2
Transfer the crushed biscuits to a bowl. Add 50 grams of melted vegan butter to the biscuit crumbs and mix thoroughly until the butter is fully incorporated and the mixture resembles wet sand.
⏱️ 3 min - 3
Line a muffin tin with 6 cupcake cases. Spoon the biscuit mixture evenly into each cupcake case. Press the mixture down firmly into the base of each case to create a compact crust.
⏱️ 5 min - 4
Place the muffin tin in the fridge to chill while preparing the filling.
⏱️ 2 min - 5
In a separate mixing bowl, combine 200 grams of vegan cream cheese, 75 grams of vegan hazelnut spread, and 50 grams of icing sugar. Using an electric mixer, beat the ingredients together until the mixture is smooth and creamy.
⏱️ 5 min - 6
Gently fold in 100 ml of pre-whipped dairy-free double cream into the cream cheese mixture.
⏱️ 2 min - 7
Remove the chilled biscuit bases from the fridge. Spoon the cheesecake filling evenly over each biscuit base in the cupcake cases.
⏱️ 3 min - 8
Return the cheesecakes to the fridge to chill for a minimum of 4 hours, or ideally, overnight, until firm.
⏱️ 240 min - 9
Once the cheesecakes are firm, whip another 100 ml of dairy-free double cream until stiff peaks form.
⏱️ 3 min - 10
Pipe the whipped cream onto the top of each cheesecake. Drizzle 2 tablespoons of vegan hazelnut spread over the whipped cream. Garnish each cheesecake with chopped hazelnuts before serving.
⏱️ 5 min