Chocolate mini cheesecaces

I like all types of cheesecakes. I have already bake a few mini versions of different flavors cheesecakes. Already you can find on my blog :

- plain mini cheesecakes with jam

- coconut mini cheesecakes

- marzipan mini cheesecakes

- lemon mini cheesecakes .

This time I have decided to try chocolate cheesecake baked in small, made of bourbon biscuits, bowls. And they were divine ! Crunchy, chocolaty shells filled with creamy, velvety, chocolaty cheesecake. I think they worth to try. 

Ingredients for 12 mini cheesecakes - shells/bowls:

• 400g Bourbon biscuits
• 90g butter

Preheat the oven to 200C.

Melt the butter and set aside to cool it down. Place the biscuits in the blender and blend them until remains fine crumbs. Pour the butter into crumbs and mix until all crumbs are evenly coated.

Divide this mixture among all muffin tin cups (about two heaped tablespoons of crumbs into each cup). Press with you fingers or with back of the spoon until cover the bottom and edges of each cup. If you like you can first line muffin tin with paper cases. It will definitely help you remove ready baked cheesecakes form the tin but it is not necessary.  

Insert muffin tin into the oven and bake the shells for about 10 minutes. Then remove form the oven and set aside to cool down a bit.

In a meantime prepare the cheesecake filling.

Ingredients for the filling:

• 600g cream cheese
• 2 eggs
• 2 tbsp cocoa powder
• 2 tbsp vanilla sugar
• 6 tbsp sugar
• 2 tsp semolina

Place all the ingredients in a blender and  blend until smooth. Divide the cream cheese mixture among baked shells. Remaining cream cheese filling lace in a ramekin and bake placing beside muffin tin. 

Bake the mini cheesecakes for about 20 minutes until the cream cheese won't be wobbly. 

Remove form the oven and set aside to cool down. The insert into a fridge to cool them down completely. When cooled remove form the tin. For those who used paper cases it is easy but those who didn't have to use a knife. With a knife gently cut around each cheesecake and try to lift it from the bottom. Cheesecakes should easily 'jump out'. Before served should be kept in the fridge.  To decorate them you may sprinkle with chocolate sprinkles.

 Enjoy !