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Tony’s Chocolonely Mini No-Bake Cheesecake

By: dan August 24, 2021
Mini cheesecakes are the perfect addition to any party or as a late night treat. These Tony's Chocolonely Pleesecakes are a proper goer whether you're a chocolate pretzel fan or a salted caramel fiend!
Prep: 30m Total: 30m
Rating
0 from 0 votes
Meal Type: Dessert
Cousines: American English
Servings: 12

Ingredients

78 g plain digestive biscuit
total across both bases
9 g light brown sugar
total across both bases
9 g golden syrup
total across both bases
18 g salted butter
total across both bases
4.5 g cocoa powder
chocolate digestive base
363 g full fat cream cheese
total across both fillings
52 g double cream
total across both fillings
63 g caster sugar
total across both fillings
0.85 g vanilla essence
vanilla filling
80.7 g filling ganache
recipe below
25.5 g dark chocolate
25.5 g milk chocolate
25.8 g double cream
3.9 g cocoa powder
7.5 g dark chocolate
7.5 g milk chocolate
15 g double cream
13 g sugar
13 g double cream
4 g butter
1 pinch salt
Servings

Mini cheesecakes are the perfect addition to any party or as a late night treat. These Tony's Chocolonely Pleesecakes are a proper goer whether you're a chocolate pretzel fan or a salted caramel fiend!

Instructions

Biscuit Base

Smash your biscuits into a fine crumb and then halve the measurements above into 2 bowls excluding the cocoa powder
Combine the ingredients in each bowl, adding the cocoa powder to one of the mixes.
You should be left with a plain digestive mix in one bowl and a chocolate digestive mix in the other
Evenly disperse between rings and place in the fridge to set

Thick Chocolate Ganache Filling

Break your chocolate into small pieces
Bring your cream to a simmering boil and pour over your chocolate pieces
Add cocoa powder and whisk to combine.
Swipe on the below Instagram tutorial for a more in depth tutorial on how to make our filling ganache

Cream Cheese Filling

Place cream cheese, double cream and caster sugar in a bowl and combine using a stand mixer or hand blender
Separate 285gcream cheese filling into a second bowl and combine with the vanilla essence
Combine the remaining mix with the thick filling ganache and empty both mixes into separate piping bags
Remove the bases from the fridge and fill each cheesecake with a piping bag, leaving a 1cm gap at the top
Place in the fridge whilst you make your topping sauces

Toppings

For the topping ganache simply heat the cream until boiling and pour over the chocolate whilst whisking, until all ingredients have combined.
For the topping caramel add sugar to pan, cover with water and bring to a rolling boil. Cover and reduce heat to a simmer, leaving until a golden sugar syrup begins to form. Carefully add your cream whilst whisking and finish with a pinch of salt.
Check out this recipe video for a more in depth guide on how to create our homemade caramel
Remove your cakes from the fridge and top the vanilla with the caramel and chocolate with the ganache
Place in the fridge for 4-6 hours to set
Once set decorate with chunks of Tony's Chocolonely, chocolate dipped pretzels and sea salt

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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