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Tony’s Chocolonely Mini No-Bake Cheesecake Recipe
20th August 2021Welcome 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! 😍
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.
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!
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!
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
- 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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