Ingredients

For the crust:

• 150 g digestive biscuits or graham crackers (crushed)

• 70 g unsalted butter (melted)

• 1 tbsp sugar (optional)

For the cheesecake filling:

• 300 g cream cheese (softened)

• 120 g granulated sugar

• 200 ml heavy cream

• 2 large eggs

• 1 tsp vanilla extract

• 1 tbsp cornstarch (for stability)

For the chocolate ganache:

• 150 g dark chocolate (chopped)

• 120 ml heavy cream

• 1 tsp butter (optional, for shine)

For the topping:

• Chocolate truffles (Maltesers or Ferrero-style work beautifully)

• Caramel popcorn or nut clusters

• Fresh thyme or mint leaves (optional, for garnish)

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Instructions

1. Prepare the crust

1. Mix crushed biscuits with melted butter until it resembles wet sand.

2. Press firmly into the bottoms of lined muffin tins or mini cheesecake molds.

3. Chill in the fridge while preparing the filling.

2. Make the cheesecake filling

1. Preheat oven to 160°C (320°F).

2. Beat cream cheese and sugar until smooth.

3. Add eggs one at a time, mixing gently.

4. Stir in cream, vanilla, and cornstarch until just combined (do not overbeat).

5. Pour mixture over chilled crusts.

6. Bake for 18–22 minutes, until centers are set but slightly jiggly.

7. Let cool, then refrigerate for at least 3 hours (or overnight).

3. Prepare the ganache

1. Heat cream until just simmering.

2. Pour over chopped chocolate, stir until smooth.

3. Let cool slightly before drizzling.

4. Assemble & decorate

1. Remove mini cheesecakes from molds.

2. Spoon ganache over the top, letting it drip down the sides.

3. Decorate with chocolate truffles, caramel popcorn, and a sprig of thyme or mint.

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✨ Result: creamy mini cheesecakes with a crunchy base, silky ganache, and decadent toppings — perfect for parties, high tea, or gifting.