Chocolate Mini Cheesecakes

Directions

1. 1

   Step 1

   

   Take the butter out of the refrigerator half an hour ahead to soften. Prepare a blender and 12 silicone muffin molds or baking molds with removable bottoms.

2. 2

   Step 2

   

   Start by making the base. Place the cookies and nuts in the blender bowl. Grind into very fine crumbs.

3. 3

   Step 3

   

   Add 60 g of softened butter to them and mix well.

4. 4

   Step 4

   

   Distribute the sandy base into the molds, pressing the mixture firmly onto the bottom and forming sides about 0.5 cm high. Refrigerate the blanks for 1 hour.

5. 5

   Step 5

   

   Soak the gelatin sheets in cold water and let them swell for 15–20 minutes.

6. 6

   Step 6

   

   While the gelatin is swelling, break the chocolate into small pieces and melt in the microwave in 10–15 second pulses.

   TipBe sure to stir the melted chocolate during pauses so it melts evenly and doesn't burn around the edges.

7. 7

   Step 7

   

   Heat the honey until it boils. Add the melted chocolate and 50 g of softened butter to it.

8. 8

   Step 8

   

   Squeeze out the gelatin and add it to the honey, butter, and chocolate mixture. Mix well.

9. 9

   Step 9

   

   Add the cream cheese to the chocolate-honey mixture, then blend until smooth and homogeneous.

   TipCream cheese can also be substituted with regular cream cheese. Choose according to your preference.

10. 10

    Step 10

    

    Distribute the resulting mixture over the dough base in the molds, smooth the top with a spatula or knife. Return to the refrigerator to set for another 4 hours.

11. 11

    Step 11

    

    Sprinkle the pastries with chocolate shavings and decorate with fresh berries.