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These mini cakes are a great idea to put on your table this Christmas. They are very simple and quick to make, since our Thermomix allows us to make creams and textures more easily.
They are made with cream cheese and cocoa-based hazelnut cream. It is an easy cream to get as it is the cocoa and hazelnut spread that we have always had in our homes.
And the icing on the cake are in those delicious Ferrero chocolates, the combination of the cream, its chocolate biscuit base. Everything will be a sweet and perfect mix for a Christmas menu. You can see this recipe with a demonstration video that will help you make this recipe step by step.
Mini cheesecakes with Ferrero chocolates
These mini cakes with cream cheese are ideal for our Christmas table. We love its individual shape flavored with hazelnut, chocolate and a Ferrero bonbon.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 325
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Biscuit base
- 150 g of biscuits
- 150 g butter, melted
- 2 tablespoons of cocoa powder
Cream cheese
- 400 g of cream cheese type Philadelphia
- 120 g of sugar
- 100 g two flavored chocolate hazelnut spread
- 1 tablespoon vanilla extract
- 20 ml of milk
- 3 sheets of neutral gelatin
Decor
- pastry chocolate
- Ferrero chocolates
Preparation
We melt our butter in a small bowl and with the help of a microwave. We will put it at low power at intervals of 30 seconds until we see that it melts. In our Thermomix glass we add the 150 g of half-divided biscuits and program during 20 seconds at speed 5.
We add the 150 g of melted butter and the 2 tablespoons of cocoa powder. We mix it during 10 seconds at speed 3,5. We remove the mixture from the glass and we are placing the cookie in our small molds as the base of the cakes. We adjust and tighten the base well so that it is compact and we will put it in the refrigerator to set.
In a large glass of cold water, add the 3 gelatin sheets to soften them. While we are making the cream. In the glass we add the 400 g of cream cheese, the 50 g of hazelnut and cocoa cream, the 120 g of sugar and the tablespoon of vanilla extract. We schedule it during 20 seconds at speed 1,5.
If the gelatins have softened, heat the 20 ml of milk. We heat it well and add the well drained gelatin sheets and stir with a spoon so that they dissolve. This mixture must be allowed to cool before adding it to the cream cheese. To speed up the cooling we can put it in the refrigerator for a few minutes, taking care that it does not set.
When the gelatin is cold, add it to the cream cheese and re-program 30 seconds at speed 3,5.
We take the molds out of the refrigerator and fill them with the cream cheese. We smooth its surface well and put it back in the refrigerator for at least a couple of hours, until the mixture sets.
We melt the 80 g of chocolate in the microwave. We will do it at low power and in 30 second intervals. In each interval we try to stir with a spoon so that it melts gently.
We remove the mini cakes from the molds and add a tablespoon of melted chocolate on top. Before the chocolate hardens, we decorate it with a Ferrero bonbon.
