Ingredients
Prep time 30 mins
Total time 30 mins
Yield: 6 mini cheesecakes
For the Crust:
8 - 10 Digestive biscuits
¼ cup (56g) caster sugar
½ teaspoon ground cinnamon
¼ cup (56g) unsalted butter, melted
For the Cheesecake:
6g powdered Gelatine (or 2 leaves*)
1 cup (250ml) heavy cream
1 cup (225g) cream cheese
½ cup (112g) caster sugar
2 teaspoons vanilla extract
1 tablespoon cocoa powder
Red food colouring (I used Sugarflair Spectral Concentrated Paste in Velvet Red)
Sprinkles (optional)
Preparation
