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Press the mixture into the base of small silicone or mini muffin molds to form the crust for each cheesecake bite. Chill in the fridge while you prepare the filling.
Prepare the cheesecake filling:
Preheat your oven to 160°C (320°F).
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sugar and continue mixing until well combined.
Add the eggs one at a time, beating well after each addition.
Once the eggs are incorporated, gently mix in the melted chocolate, vegetable oil, and hazelnut beads, making sure everything is evenly distributed.
Assemble and bake:
Spoon the cheesecake filling over the prepared biscuit crusts in the molds.
Smooth the tops with a spatula to ensure an even layer.
Bake for about 15-20 minutes, or until the cheesecakes are set around the edges but slightly soft in the center.
Chill and serve:
Let the cheesecake bites cool to room temperature, then refrigerate for at least 2-3 hours to fully set.
Once chilled, remove from the molds and transfer to serving plates.
Optionally, drizzle with extra melted chocolate or sprinkle with additional crushed hazelnuts before serving.
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