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Tony’s Chocolonely Mini No-Bake Cheesecake Recipe

20th August 2021

Welcome to our FIRST recipe post, about time we centralised all of our recipes in one place!! To kick start we’ve got these BANGIN’ Tony Chocolonely Mini Cheesecakes. Being BIG fans of Tony Chocolonely we’ve been inspired by their dark milk pretzel toffee and milk caramel sea salt bars. To create not one but two different types of smooth, indulgent, no-bake cheesecakes. Our mouths are salivating already just looking at them! 😍

Tony Chocolonely chocolate bar

First up, standing tall and mighty with half plain digestive and half chocolate digestive bases to give that perfect base to filling ratio. We’ve gone for the same size as our Nationwide Mixed Bundle. But you can choose whatever size you like, depending on how hungry you’re feeling! For the fillings, we’ve chosen a salted caramel and chocolate to compliment the chocolate bars.

Spooning digestive biscuit base into ring Topping mini cheesecake with salted caramel

Once set, we’ve topped them with a silky smooth chocolate ganache and salted caramel decorated with the Tony Chocolonely bars. To add an extra special touch you can add chocolate dipped pretzels and a sprinkle of sea salt. *chefs kiss* Check the full recipe down below!

Spoon of salted caramel cheesecake Tony Chocolonely Mini No-Bake Cheesecakes

Tony's Chocolonely Mini No-Bake Cheesecake

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 Time 30 mins
Refrigeration Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American, English
Servings 12

Ingredients
  

Biscuit Bases

  • 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

Cream Cheese Fillings

  • 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

Filling Ganache

  • 25.5 g dark chocolate
  • 25.5 g milk chocolate
  • 25.8 g double cream
  • 3.9 g cocoa powder

Topping Ganache

  • 7.5 g dark chocolate
  • 7.5 g milk chocolate
  • 15 g double cream

Topping Caramel

  • 13 g sugar
  • 13 g double cream
  • 4 g butter
  • 1 pinch salt

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

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
Keyword cheesecake, mini dessert

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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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