Recipes
Hazelnut chocolate mini cheesecakes
The pud of dreams - this small but perfectly formed nut and choccie combo, yum!
The pud of dreams - this small but perfectly formed nut and choccie combo, yum!
Cook: 25 Mins
Serves: 8
Price: £0.66 per serving
Nutritional Information
Each 142g serving contains
Energy
3729kj
628kcal
3729kj
628kcal
31%
Fat
53.4g
53.4g
High
76%
76%
Saturates
30g
30g
High
150%
150%
Sugars
24.6g
24.6g
Med
27%
27%
Salt
0.37g
0.37g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
2626kj/628kcal
Typical energy values per 100g:
2626kj/628kcal
Ingredients
25g Dark Chocolate, broken up, plus extra to decorate
½tbsp Golden Syrup
25ml Double Cream
50g Puffed Rice Cereal
200g Asda Hazelnut Chocolate Spread
250g Full-fat Cream Cheese
75g Icing Sugar, sifted
500ml Double Cream
Method
1
Put the chocolate, syrup and cream in a microwave-safe bowl. Heat in the microwave in short bursts (about 5 secs on medium), stirring in between, until melted. Pour over the puffed rice and turn to coat.
2
Spoon the coated puffed rice into the base of eight small glass jars or bowls. Chill in the fridge to set slightly.
3
To make the cheesecake, beat the chocolate nut spread and cream cheese together in a mixing bowl with an electric whisk until combined and soft.
4
In a separate bowl, whisk the icing sugar and cream with an electric whisk until just starting to thicken. Fold three-quarters of the cream into the nut/cream cheese mixture until combined, then spoon it over the bases. Top with a spoonful of the remaining cream. Chill in the fridge for 1 hr to set, then shave over some dark chocolate to decorate.
5
Best eaten right away but you can store the cheesecakes in the fridge, covered, for 2 days.