A Cornish girl's food adventures



Mini dark chocolate and ginger cheesecakes

Dark chocolate and crystallised ginger go so well together and the warming spiciness feels very festive. Because these are made in individual portions they take a lot less time to bake and would also make a great dessert option for Christmas parties. You could even make your chocolate decorations in Christmassy patterns. (I’m not skilled enough for that I’m afraid.)
The little nuggets of ginger contrast wonderfully with the creamy filling and the bases are deliciously crunchy. I would find it very easy to eat more than my fair share of these little beauties!


individual dark chocolate and ginger cheesecakes

As usual when making cheesecakes, ensure that all your ingredients are room temperature before you start, use a water bath to bake them in and let them cool in the oven with door open before chilling. This should ensure you have crack-free creamy cheesecakes!

makes 6

6 tbsp crushed ginger biscuits
2 tbsp melted butter
1 tsp cocoa powder
225g cream cheese
40g sugar
1 egg
1/2 tsp vanilla paste
2 tbsp chopped crystallised ginger
dark chocolate to decorate

Mini dark chocolate and ginger cheesecakes


Line a six hole muffin tin with muffin wrappers, silicone ones work really well if you have them as they tend to be a bit sturdier.
Mix the biscuit crumbs with the cocoa powder and melted butter. Divide this equally between each cavity of the muffin tin, pressing it down well and place it in the fridge to chill and set whilst you make the filling. Pre heat the oven to 170°c .
Beat the cream cheese in a large mixing bowl until it is soft and smooth. Add the sugar and beat again so that it is well blended. Mix in the egg and the vanilla before folding through the chopped ginger.
Top the biscuit bases with this mixture and smooth off the surface. Place the muffin tin in a larger tin filled with warm water to create a bain-marie. Bake the mini cheesecakes for 30 minutes. They should still have a little wobble to them once they’re cooked.
When they have had long enough in the oven open the door a jar but leave the tin in there to cool. Once they are room temperature you can put them in the fridge to chill and enable you to take them out of the wrappers before decorating with melted dark chocolate. Let the chocolate set before serving.

Mini dark chocolate and ginger cheesecakes



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