Rilakkuma Chocolate Mini Cheesecakes
Who doesn’t love to enjoy a classic cheesecake? This mini cheesecake recipe is very simple to make. You have to try this chocolate mini cheesecake recipe. Here is how to create these Rilakkuma chocolate mini cheesecakes.
Ingredients:
I have attached links for some of the ingredients/items that I used below.
Cheesecake Crust:
70g of Graham Crackers or Digestive Biscuits. I am using graham crackers.
25g of Melted Unsalted Butter
Cheesecake Filling:
150g Softened Cream Cheese
30g Sugar
1 Egg
50g Milk Chocolate Chips (semi-sweet)
1/2 Cup Sour Cream
1/2 Tsp Vanilla Extract
Pinch of Salt
Decoration:
*You will need a 6-cup muffin pan.
Steps:
Place your crackers into a Ziploc bag, and use a rolling pin to crush your crackers. Pour the mixture into a bowl, and add melted butter. Give it a mix.
Take your muffin pan and place your muffin liners. Divide the crust mixture evenly into your muffin liners. Use the back of your spoon to press it down.
Place the muffin pan into the freezer to allow the crust to harden.
Preheat the oven to 300F.
Melt your milk chocolate chips. I am melting the chocolate through a double boiler. Take a saucepan and fill it with 1/2 cup of water. Once it boils, turn your heat to low and place a heat-proof bowl on top. Add in your milk chocolate chips and consistently stir until the chocolate is melted and smooth. Set aside, we will be using this later.
In a bowl, mix cream cheese, sugar, vanilla extract, and salt together until everything is combined and smooth.
Add an egg and mix until everything is combined.
Add in your melted milk chocolate and mix until everything is combined.
Add in sour cream and mix until everything is combined.
Remove your cheesecake crust from the freezer and evenly divide the cheesecake filling into each muffin liner.
Bake for about 15 - 20 minutes at 300F. I am using a countertop oven.
Once the time is up and the cheesecakes are cooked, leave them in the oven for 5 minutes before taking them out.
Take out the cheesecake and let it sit for about 20 minutes before placing it in the fridge.
Leave it in the fridge for 30 minutes - 1 hour.
While your cheesecakes are cooling, let’s make Rilakkuma’s features. Draw 2 circles on the parchment paper using melted dark chocolate. These will be Rilakkuma’s eyes.
Take melted white chocolate and draw an oval. Take melted dark chocolate and draw the little nose dot and mouth for Rilakkuma.
Put the parchment paper into the freezer and wait for 15 minutes, or until the chocolate hardens.
After 30 minutes - 1 hour, it’s time to create Rilakkuma. Take your chocolate decorations out of the freezer and place them on top of the chocolate mini cheesecake.
Take your Mini brown M&M’s and stick them onto the mini cheesecake to make Rilakkuma’s ears.
Let the cheesecakes chill in the fridge overnight or at least a few hours before you enjoy!
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