Mini Kahlua Cheesecake

Mini Kahlua Cheesecake

0:10 To Prep
0:30 To Cook
12 Servings
Average Rating
Difficulty Easy

Cheesecake + Kahlua. Does it get any more decadent?

Ingredients

  • 12 Choc-ripple biscuits
  • 50g dark/milk chocolate, melted
  • 250g Cream cheese
  • 1/4 cup caster suger
  • 1 Egg
  • 1 tspn Vanilla extract
  • 1/4 cup Kahlua
  • 12 choc-coated coffee beans (optional)

Step 1

Heat oven to 150C.

Step 2

Place a biscuit in the base of each muffin cavity.

Step 3

Use electric mixer to beat cream cheese until very smooth. Continue to beat, adding sugar, then egg and vanilla.

Step 4

Add melted chocolate and Kahlua and beat for a further 30 seconds.

Step 5

Pour the batter into each cavity, filling almost to the top.

Step 6

Bake until the filling is set, approximately 25 minutes.

Step 7

Allow to cool to room temperature. If desired, place the optional coffee bean in the centre of each cheesecake.

Step 8

Place in the fridge to completely set, approximately 2 hours.

Chef's Tips

This can be made in a 18cm spring form pan. To make the crust, smash the biscuits, or whiz in a food processor. Mix through 2 tablespoons of melted butter and press down onto the base of the pan. Bake for 10 minutes. Continue withe making the filling. Cooking time will be 15 minutes in a pressure cooker, or 1 hour in an oven.

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