These beautiful chocolate cheesecake cupcakes are made with a crisp digestive biscuit base, a creamy baked chocolate cheesecake filling, and a dark chocolate ganache topping. Divine!
Crumble the digestive biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
Melt the butter and stir it into the biscuit crumbs.
Line a 12-hole muffin tray with paper cupcake cases and share the biscuit mixture between them. Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.
Make the filling
Melt the chocolate in a heatproof bowl in the microwave in 30-second blasts. Set aside so that it has time to cool.
Put the cream cheese, cream and sugar in a large bowl and whisk together.
Add the cooled melted chocolate and whisk until you have an even shade.
Whisk in the eggs and flour.
Spoon the mixture into the cases on top of the biscuit bases and gently level off.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Make the ganache topping
Melt the dark chocolate in a heatproof bowl in the microwave in 30 second bursts.
Add the double cream and whisk until the whole mixture becomes glossy and smooth.
Spoon the ganache on top of the cheesecakes. Use the back of a spoon to work the ganache to the edges of the cases, leaving a swirl pattern.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait). Enjoy!
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Notes
NOTE: ideally, use room temp eggs, cream and cream cheese for your cheesecake filling as this will give best results. Simply take the ingredients out of the fridge 30 mins before baking.These chocolate cheesecake cupcakes will need to be kept in the fridge. Keep them in a sealed container in a single layer so that the ganache doesn't stick them all together.They're best enjoyed as soon as the ganache is set, but they will keep in the fridge for 3 - 4 days.