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Mini Kingston cheesecakes
Mini Kingston cheesecakes
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Prep Time:
440 minutes
Cook Time:
25 minutes
Total Time:
465 minutes
Indulge in coconut-filled mini cheesecakes topped with chocolate-dipped biscuits.
Ingredients:
  • 2 x 200g pkts Arnott’s Kingston biscuits
  • 25g butter, melted
  • 2 x 250g pkts cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 270g can coconut cream
  • 60g dark chocolate melts, melted, plus 100g, melted, extra
  • 25g (1/2 cup) coconut flakes
  • 300ml ctn thickened cream
  • 125g (1/2 cup) sour cream
  • 24.00 gm icing sugar
  • Fresh raspberries, torn, to serve
Instructions:
  • 1. Preheat your oven to 160C (140C fan forced) and line twelve 80ml (1/3 cup) muffin pans with baking paper. 2. In a food processor, finely process 9 Kingston biscuits into crumbs. 3. Add melted butter to the biscuit crumbs and process until the mixture is well combined. 4. Divide the biscuit mixture evenly among the prepared pans and press firmly over the bases.
  • In a large bowl, mix cream cheese, sugar, and vanilla with electric beaters for 2-3 minutes until smooth. Beat in eggs one at a time, then add coconut cream and mix until combined.
  • Drizzle 80ml (1/3 cup) of the cream cheese mixture over each biscuit crumb base. Transfer the melted chocolate into a small snap-lock bag and cut off a corner. Drizzle the chocolate over each cheesecake, then use a skewer to create a swirl design. Bake for 25 minutes until the center is just set. Turn off the oven and let the cheesecakes sit inside with the door slightly open for 1 hour to cool. Refrigerate for 3 hours before serving.
  • Next, grab 12 of the leftover biscuits and dip half of each into the remaining melted chocolate. Sprinkle coconut flakes generously over the chocolate. Arrange them neatly on a tray lined with baking paper and let them sit until the chocolate sets. In a separate bowl, use electric beaters to whip together the creams, icing sugar, and vanilla until you get firm peaks.
  • Gently lift the cheesecakes out of the paper cases. Spoon a dollop of cream mixture on top, then add chocolate-covered biscuits and raspberries. Finish by drizzling with the remaining melted chocolate, warming it up again if needed.

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