The dessert size of this delicious cheesecake is straight from a Nigella recipe. I first tasted it when Kerry made it for us. It was so yummy I decided to try to make a miniature version and it works really well. I added the caramelised hazelnuts on top to give it a bit of wow factor. They are easier to make than you might think, but some chopped nuts or grated chocolate would be a good alternative, although not so dramatic.
100g Nutella (at room temperature)
125g cream cheese (I used Philadelphia)
15g icing sugar
90g digestive biscuits (gluten free alternatives available from Waitrose and other supermarkets)
1 tbsp chopped hazelnuts
1 tsp Nutella
For the hazelnut spikes
24 mini silicone cupcake cases (from Amazon) for the canapé size
(This quantity will fill 4-5 regular cupcake moulds for an easy make ahead dessert.)
Sift the icing sugar into the cream cheese. Add the Nutella and mix well together well.
Spoon into the silicone cases, don’t completely fill to leave room for the biscuit base, and chill.
Blitz the biscuits, softened butter and Nutella in a food processor, until the biscuits are broken down and clumping together. Add the nuts and pulse to mix.
Spoon the biscuit mix on top of the Nutella and cream cheese and gently flatten.
Chill, so that the butter hardens.
To serve: unmould the cheesecakes, put a blob of cream on top and finish with hazelnut spikes. Serve slightly frozen.
Find a high area to place the dipped hazelnuts. Use a heavy chopping board on the edge of a work surface to tuck the dripping hazelnuts under. Protect the floor.
Spear blanched hazelnuts with a cocktail stick.
Melt granulated sugar in a medium sized saucepan, stirring from time to time until the sugar is melted and dark amber in colour. Dip the hazelnuts into the melted caramel and then let them drip to form spikes. Can be stored covered for 24 hours.