And the best bit is everyone gets their own individual dessert. These make 6 whopping portions (you could easily make 12 portions but then that wouldn’t be nearly as much fun to eat, would it?)

 

Base
250g packet Arnott’s chocolate ripple biscuits (or any plain chocolate cookie)
70g butter, melted
Cheesecake Layers
200g milk chocolate, coarsely chopped
100g Cadbury Dream white chocolate, coarsely chopped
3 x 250g packets of cream cheese, at room temperature
125ml (1/2 cup) thickened cream
100g (1/2 cup) caster sugar
1 tsp vanilla extract
2 eggs
200ml cream extra, whipped, to serve
Cocoa powder, to dust

Method

Brush six 6.5cm-deep, 375ml (1 1/2 cup) ramekins with melted butter. Line the bases and sides with baking paper, allowing the sides to overhang.

Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press the biscuit mixture over the bases of the ramekins (a shot glass worked great for this). Place in fridge until required.

Pre-heat oven to 160C/140C fan forced/350F.

Place milk chocolate in a heatproof bowl over a saucepan half filled with simmering water (making sure the bowl doesn’t touch the water). Stir until chocolate is melted and smooth. Set aside to cool slightly.

Use electric beaters to beat the cream cheese, thickened cream, sugar and vanilla in a bowl until smooth. Beat in egg. Divide between 2 bowls. Whisk melted chocolate into 1 bowl. Spoon into ramekins. Bake for 20 minutes or until half-cooked.

Meanwhile, place white chocolate in a heatproof bowl over saucepan half filled with simmering water. Stir until melted and smooth. Cool for 5 minutes. Whisk into remaining cream cheese mixture.

Top cheesecakes with white chocolate mixture. Bake for 20 minutes or until just set. Turn oven off. Leave in the oven, with door ajar, for 1 hour to cool.

 

Cover. Place in fridge for 1 hour to chill. Remove from ramekins. Place on a tray. Cover. Place in fridge for 4 hours or overnight to chill. Top with extra whipped cream and dust with cocoa.

 

Print
Triple Chocolate Cheesecakes

Ingredients

  • Base
  • 250g packet Arnott’s chocolate ripple biscuits (or any plain chocolate cookie)
  • 70g butter, melted
  • Cheesecake Layers
  • 200g milk chocolate, coarsely chopped
  • 100g Cadbury Dream white chocolate, coarsely chopped
  • 3 x 250g packets of cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 200ml cream extra, whipped, to serve
  • Cocoa powder, to dust

Instructions

  1. Brush six 6.5cm-deep, 375ml (1 1/2 cup) ramekins with melted butter. Line the bases and sides with baking paper, allowing the sides to overhang.
  2. Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press the biscuit mixture over the bases of the ramekins (a shot glass worked great for this). Place in fridge until required.
  3. Pre-heat oven to 160C/140C fan forced/350F.
  4. Place milk chocolate in a heatproof bowl over a saucepan half filled with simmering water (making sure the bowl doesn’t touch the water). Stir until chocolate is melted and smooth. Set aside to cool slightly.
  5. Use electric beaters to beat the cream cheese, thickened cream, sugar and vanilla in a bowl until smooth. Beat in egg. Divide between 2 bowls. Whisk melted chocolate into 1 bowl. Spoon into ramekins. Bake for 20 minutes or until half-cooked.
  6. Meanwhile, place white chocolate in a heatproof bowl over saucepan half filled with simmering water. Stir until melted and smooth. Cool for 5 minutes. Whisk into remaining cream cheese mixture.
  7. Top cheesecakes with white chocolate mixture. Bake for 20 minutes or until just set. Turn oven off. Leave in the oven, with door ajar, for 1 hour to cool.
  8. Cover. Place in fridge for 1 hour to chill. Remove from ramekins. Place on a tray. Cover. Place in fridge for 4 hours or overnight to chill. Top with extra whipped cream and dust with cocoa.
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