Mini Cappuccino Cheesecake
Directions
- 1Mix biscuit crumbs and melted butter. Press into silicone molds.
- 2Refrigerate while making the filling.
- 3Beat cream cheese and sugar until smooth. Add vanilla and cappuccino powder.
- 4Mix gelatine with hot water and let it sit for a while.
- 5Add whipping cream to the cream cheese mixture and mix well.
- 6Add the gelatine mixture to the cream cheese mixture and mix.
- 7Fill the silicone molds with the cheesecake mixture.
- 8Freeze overnight.
- 9Refrigerate while making the topping.
- 10Whip one cup of whipping cream, vanilla, and powdered sugar until soft peaks form.
- 11Pipe the whipped cream on top of the cheesecakes.
- 12Sprinkle with cocoa powder and add chocolate squiggles.
Ingredients
- 135 g biscuit crumbs
- 50 g unsalted butter
- 250 g cream cheese
- 0.5 cup sugar
- 2 tsp vanilla
- 2 sachets cappuccino instant powder
- 2 tsp gelatine
- 2 tbsp hot water
- 400 ml whipping cream
- 1 cup whipping cream
- 1 tsp vanilla
- 1 tbsp powdered sugar
- 0 dark chocolate
Equipment
hand mixerwhisksmall bowlmeasuring cupsilicone moldpastry bagoffset spatula
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