Ferrero Rocher Mini Cheesecakes
Ferrero Rocher Mini Cheesecakes
1 cup ground biscuit your choice I like Gingernuts
1 tablespoon sugar
5 tablespoons melted butter
For the filling
• 8 oz cream cheese softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
For the topping
• chocolate sauce or just melted chocolate.
• Chocolate truffles or other candy topping I love the Ferrero Rocher truffles.
In a small bowl combine biscuit crumbs, 1 tablespoon sugar and melted butter. Mixture should have the consistency of wet sand.
Using a mini cheesecake pan place 1 ½ tablespoons into the bottom of each mould. Press the mixture down firmly to form the crust.
Meanwhile, in the bowl beat cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract.
In a separate bowl, whisk heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture until fully combined.
Top the crusts with 4-5 tablespoons of the filling. Refrigerate 4 hours or until completely set. When ready to serve, top each cheesecake with 1 tablespoon chocolate sauce, and a chocolate truffle.