Individual Chocolate Raspberry Truffle Cheesecakes

Taste of :
Posted February 2, 2016 by Kristy Spiegl
These amazingly easy little sweets can be made bowl size, bite size and anything in between. I love serving them bite sized, canape style! Refrigerating the biscuits softens them slightly, making them easy to bite into without the addition of butter like a normal cheesecake.

Ingredients

  • 1 packet of Choc Ripple biscuits
  • 250 gs Cream Cheese
  • 180 mls Sweetened Condensed Milk
  • 3 tbsp.s YIAH Raspberry Truffle Chocolate Powder
  • 2-4 tbsp.s YIAH Chocolate Raspberry Balsamic
  • 8-16 Strawberries or raspberries to serve

Directions

Place condensed milk, cream cheese and chocolate powder in a bowl, using an electric mixer, beat at a medium speed until well combined.
Place one Choc Ripple biscuit in the base of each serving bowl.
Pipe cheesecake mix evenly onto biscuits.
Drizzle with Balsamic and top with a strawberry/raspberry.
Refrigerate for one hour prior to serving.