Name: Chocolate, peanut and caramel cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 12 (110 grams) chocolate ripple biscuits; 1 teaspoon gelatine; 1 tablespoon water; 250 gram cream cheese, softened; 1/3 cup (75 grams) caster sugar; 3/4 cup (180 millilitres) cream; 2 x 60 gram chocolate, peanut and caramel bars, finely chopped; 1/4 cup (35 grams) crushed nuts; 100 gram milk eating chocolate, coarsely chopped; 2 tablespoon cream, extra

Ingredients

12 (110 grams) chocolate ripple biscuits

1 teaspoon gelatine

1 tablespoon water

250 gram cream cheese, softened

1/3 cup (75 grams) caster sugar

3/4 cup (180 millilitres) cream

2 x 60 gram chocolate, peanut and caramel bars, finely chopped

1/4 cup (35 grams) crushed nuts

100 gram milk eating chocolate, coarsely chopped

2 tablespoon cream, extra

Method

1.Line each hole of a greased six-hole (¾-cup/180ml) texas muffin pan with plastic wrap. Chop biscuits into 1cm pieces; divide among pan holes.

2.In a small heatproof jug, sprinkle gelatine over the water. Stand jug in small saucepan of simmering water; stir until gelatine dissolves, cool 5 minutes.

3.In a small bowl, beat cream cheese and sugar with electric mixer until smooth; beat in cream until combined. Stir in gelatine mixture, chocolate bar and nuts.

4.Divide mixture among pan holes; smooth surface. Refrigerate overnight.

5.In a small saucepan, combine chocolate and extra cream; cook, stirring, over low heat until smooth.

6.Lift cheesecakes from pan, remove plastic wrap; turn, top-side up, onto plates. Drizzle with chocolate sauce.

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