Mini Cheesecake

Double chocolate


001 user - Mini Cheesecake

2 pers

002 bake - Mini Cheesecake

25 mins

004 oven - Mini Cheesecake

30 mins

005 cake - Mini Cheesecake

10 minutes

006 chef - Mini Cheesecake


Ingredients for a spring-form tin of 12cm in diameter

Multiply ingredients by 2.5-3 for a normal tin

4 butter biscuits (or equivalent: English shortbread)

20g melted butter

200g white cheese (St-Moret style)

80g melted white chocolate

1/2 beaten egg

2 tbsp caster sugar

2 tbsp Amaretto (optional)

For the topping

125g mascarpone

125g dark chocolate 74%

1/4 grated tonka bean

2 tbsp icing sugar.

Villars products used in this recipe

0273VL10 Pur Noir 72  100g E10501 12.2019 144x300 - Mini Cheesecake

Dark 72%

1010VL20 Pur Blanc 100g E10499 12.2019 144x300 - Mini Cheesecake



Pre-heat the oven to 180°C (fan oven). Use a blender to transform the biscuits into crumbs. Melt the butter in a microwave and mix with the biscuits. Cover the bottom of the tin with baking paper then line the base with the biscuit mix.

Top tip: use a glass to press the biscuit mix against the base and walls.

Blind bake for 5mins. Remove from the oven and leave to cool.

During this time, mix the white cheese, sugar, egg, white chocolate and Amaretto in a bowl. Mix well until an even consistency is achieved. Transfer the mix to the tin and bake in the oven on a central shelf for around 30 mins.

The cooking process is important. The cheesecake must not be allowed to overcook otherwise it will be too dry. The centre of the cheesecake should be soft still. It will firm up when left in the fridge – don’t worry!

Remove the cheesecake from the oven and run the blade of a small knife between the biscuit and the tin. Then leave to cool. For the best results, leave in the fridge for a night. If in a hurry, one to two hours will suffice.

After this time, prepare the topping: melt the chocolate in a bain-marie, add the tonka bean and mix well. Remove from the heat and add the mascarpone and icing sugar relatively quickly so that the chocolate does not crystallise too quickly (if necessary, place all the mixture in a bain-marie). Then transfer to a piping bag. Use a spatula to cover the edges, smooth out, then add the decoration on top. Cover the cheesecake with the topping and place in a fridge for an hour before eating.

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