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Mini Cheesecake Cups

Name: Mini Cheesecake Cups
Prep time: 60 min
Yield: 6
Ingredients: ¼ cup Cadbury Choco Chips; 1 cup Oreo Biscuits; ¼ cup Melted Butter; ¼ cup Softened Cream Cheese; ¼ cup Condensed Milk; ¼ tsp Lemon Juice; ¼ cup Melted Cadbury Choco Block; ½ tbsp Corn Flour

Classic Crumbles

Difficulty
pro

Serves
6

Time
60 mins

Contains
egg No

Ingredients

6 servings

For measuring
the ingredients

FOR THE BISCUIT BASE

⅛ cup Cadbury Choco ChipsBuy
½ cup Oreo BiscuitsBuy
⅛ cup Melted Butter

FOR THE CUPCAKES

⅛ cup Softened Cream Cheese
⅛ cup Condensed Milk
⅛ tsp Lemon Juice
⅛ cup Melted Cadbury Choco BlockBuy
¼ tbsp Corn Flour

FOR THE BISCUIT BASE

20 g Cadbury Choco ChipsBuy
64 g Oreo BiscuitsBuy
27.5 g Melted Butter

FOR THE CUPCAKES

45 g Softened Cream Cheese
25 ml Condensed Milk
0.75 g Lemon Juice
20 g Melted Cadbury Choco BlockBuy
5 g Corn Flour

FOR THE BISCUIT BASE

¼ cup Cadbury Choco ChipsBuy
1 cup Oreo BiscuitsBuy
¼ cup Melted Butter

FOR THE CUPCAKES

¼ cup Softened Cream Cheese
¼ cup Condensed Milk
¼ tsp Lemon Juice
¼ cup Melted Cadbury Choco BlockBuy
½ tbsp Corn Flour

FOR THE BISCUIT BASE

40 g Cadbury Choco ChipsBuy
128 g Oreo BiscuitsBuy
55 g Melted Butter

FOR THE CUPCAKES

90 g Softened Cream Cheese
50 ml Condensed Milk
1.5 g Lemon Juice
40 g Melted Cadbury Choco BlockBuy
10 g Corn Flour

FOR THE BISCUIT BASE

⅓ cup Cadbury Choco ChipsBuy
1½ cups Oreo BiscuitsBuy
⅓ cup Melted Butter

FOR THE CUPCAKES

⅓ cup Softened Cream Cheese
⅓ cup Condensed Milk
⅓ tsp Lemon Juice
⅓ cup Melted Cadbury Choco BlockBuy
¾ tbsp Corn Flour

FOR THE BISCUIT BASE

60 g Cadbury Choco ChipsBuy
192 g Oreo BiscuitsBuy
82.5 g Melted Butter

FOR THE CUPCAKES

135 g Softened Cream Cheese
75 ml Condensed Milk
2.25 g Lemon Juice
60 g Melted Cadbury Choco BlockBuy
15 g Corn Flour

Steps

01

Measure the ingredients for biscuit base

02

For biscuit base: Grind the Oreo Biscuits with Cadbury Choco Chips after adding the melted butter. Set it aside.

03

Combine them well and transfer the mixture to the cupcake pan. Press it down to the base of each cupcake mould.

04

Refrigerate the crust for 10 minutes.

05

Measure the rest of the ingredients.

06

In another bowl, whisk softened cream cheese and condensed milk, then add melted Choco Block.

07

Whisk again, and add heavy cream and whip. Add the lime juice and corn flour. Combine the mixture well.

08

Preheat your oven for 10 minutes at 160°C. Then, pour the cheesecake mixture into the cupcake liners.

09

Bake the cheesecake at 160°C for 35 to 40 minutes or until the filling starts to set. The centre might seem wobbly, but it will continue to cook as the cheesecake cools.