This recipe will make 24 mini cheesecakes or 12 muffin-size cheesecakes. Step 1: Use a food processor and pulse the Lotus biscuits into fine crumbs. Combine with melted butter. Step 2: Press the ...
Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal. Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.
8. Carefully remove the cheesecakes from the tin and top with a few berries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days.
Oh boy! Chocolate, cheesecake – what’s not to like? And everyone knows that Belgian chocolate is the best in the world. Just thinking about this makes us weak at the knees – not one for the ...