An ‘Instagram famous’ baker has wowed foodies with her simple recipe for decadent mini millionaire’s cheesecakes. 

London food blogger, Eloise Head, who’s behind the viral page Fitwaffle Kitchen, demonstrated how to make the delicious mini desserts that can be ready in under an hour in a video posted to Instagram.

‘They have a buttery digestive biscuit base, a caramel cheesecake filling and a rich chocolate ganache topping,’ she wrote.  

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London food blogger, Eloise Head, who's behind the viral Instagram account Fitwaffle Kitchen, demonstrated how to make drool-worthy mini millionaire's cheesecakes that can be ready in under an hour.

London food blogger, Eloise Head, who’s behind the viral Instagram account Fitwaffle Kitchen, demonstrated how to make drool-worthy mini millionaire’s cheesecakes that can be ready in under an hour.

Eloise starts by mixing together melted butter and finely crushed up digestive biscuits. 

In a separate bowl, she whisks 200 grams of double cream with an electric mixer. 

Then in a third bowl, she whisks together cream cheese, icing sugar and caramel then adds the whipped cream and stirs to combine.  

Eloise starts by mixing together melted butter and finely crushed up digestive biscuits.

The baker then whisks together cream cheese, icing sugar and caramel then adds whipped cream and stirs to combine

Eloise starts by mixing together melted butter and finely crushed up digestive biscuits then in another bowl whisks cream cheese, icing sugar, caramel and whipped cream until combined

Recipe: Mini millionaire’s cheesecakes 

Ingredients

For the base:

200g digestive biscuits, finely crushed

90g unsalted butter, melted 

For the cheesecake:

200ml double cream, cold

 400g cream cheese

100g icing sugar

100g caramel 

For the topping:

150g dark chocolate chips

150ml double cream 

Method

1. Add the crushed digestive biscuits and melted butter to a bowl and mix to combine

2. In another bowl, whisk 200g of the double cream until fluffy

3. In a third bowl, combine the cream cheese, icing sugar and caramel and whisk until creamy

4. Add the whipped cream to the mixture and stir to combine

5. Put cupcake liners into a muffin tray and spoon the biscuit mixture into each pressing down firmly to smooth

6. Spoon the cream caramel mix on top and smooth down then put the tray in the freezer for 15 minutes for the cakes to harden

7. Melt the chocolate chips with 150ml of double cream in the microwave, stirring every 30 seconds

8. Pour the ganache over the mini cheesecakes and put them in the fridge for 30 minutes until they’re set

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To make the mini cheesecakes, Eloise spoons the biscuit mixture into each mould on a muffin tray and flattens the base until smooth.

She then layers the cheesecake mix on top and put them in the freezer for 15 minutes to set.  

For the topping, she microwaves dark chocolate chips and cream to melt them into a ganache. 

To make the mini cheesecakes, Eloise spoons the biscuit mixture into each mould on a muffin tray and flattens the base until smooth

She then layers the cheesecake mix on top and put them in the freezer for 15 minutes to set.

Eloise spoons the biscuit mixture into each mould on a muffin tray and flattens the base until smooth then layers the cheesecake mix on top and put them in the freezer for 15 minutes to set

For the topping, she microwaves dark chocolate chips and cream to melt them into a ganache

For the topping, she microwaves dark chocolate chips and cream to melt them into a ganache

After taking the cheesecakes out of the freezer, she tops them with the ganache and places in the fridge for 30 minutes to chill.   

She said the recipe can also make one big cheesecake instead of 12 smalls ones.  

‘They’re super easy to make and they can be ready in a less than an hour as you don’t need to chill these ones overnight,’ Eloise said in the clip. 

After taking the cheesecakes out of the freezer, she tops them with the ganache and places in the fridge for 30 minutes to chill.

After taking the cheesecakes out of the freezer, she tops them with the ganache and places in the fridge for 30 minutes to chill.

Many viewers said they were keen to give the easy indulgent cheesecakes a try.

‘We would take 10 of these please – saving this recipe!’ one foodie said.  

‘Now you’re talking – you had me at cheesecake. Looks amazing,’ wrote another. 

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