Mini Cheesecake Muffins

For the mini cheesecake muffins, first preheat the oven to 150 °C convection. Prepare a muffin tray and 12 muffin paper cups.

For the base, crumble butter cookies (in a cutter or roll in a closed freezer bag with a rolling pin) and mix well with the cocoa and melted butter. Place the paper cups in the muffin tray and place a tablespoon of this mixture in each. Use a small glass or a spoon to press the cookie mixture down.

For the filling, mix the cream cheese with the sugar and flour. Then add the sour cream, peanut butter, vanilla and a pinch of salt and mix well. Then stir in one egg at a time. Fold in the chocolate drops.

Divide the cheesecake filling among the paper cups and bake in the preheated oven for about 20 minutes, then let cool completely.

For the topping, melt the dark chocolate together with the butter.

Whip the GUMA Pâtisserie cream with the powdered sugar until the mixture pulls peaks (about 3-4 minutes).Add the melted chocolate mixture, vanilla and salt to the whipped Pâtisserie cream, fold in and fill into a piping bag.

Pipe a nice topping on each mini cheesecake muffin and decorate with half a Reeses Cup if desired.

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