As big fans of creamy cheesecakes, we asked ourselves the question: Can cheesecake be better? Yes! The refined balance of crunchy and moist makes it even better. The small chocolate, sweet and tart cakes are just the right size for a small, delicious break and are a real eye-catcher on any party table.

APPENDICES

For the pasta

• 100 g of butter biscuits
• 50 g of melted butter
• 1 tsp baking cocoa
• 25 ml of espresso

For the filling

• 300 g of cream cheese
• 50 ml cream
• 80 g of sugar
• 2 eggs
• 6 chocolate chip cookies
• 1 packet of vanilla sugar
• 1 pinch of salt

To decorate:

• cocoa powder
• chocolate biscuits
• Coffee Biscuits Popcorn

HOW TO MAKE IT?

Preheat the oven to 160°C and butter a muffin tin for 12 muffins.

Seal the biscuits in a freezer bag and crush them nicely with a rolling pin.

Mix the chopped butter biscuits with the melted butter, espresso and cocoa powder and distribute evenly among the 12 molds. Bake in the oven for 8-10 minutes.

While the pie shell is baking, mix the cream cheese, cream, eggs, sugar, salt and vanilla sugar until smooth.

Break up the chocolate biscuits in the same way as the butter biscuits and roll them into the plain dough. Now take the muffin form out of the oven (leave the oven on) and spread the cream cheese mixture on the bases of the biscuits.

Bake the cakes at 165°C for about 20-25 minutes. At the end of the baking time, the mass should only "wobble" slightly in the middle. After cooling, put the cakes in the fridge for at least 4 hours.

Take it out of the mold, sprinkle it with a little cocoa powder. Decorate with popcorn and crackers.