Mini Sinterklaas Cheesecakes
with kruidnoten and chocolate chips | to share
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Kruidnoten
(Contains Melk (inclusief lactose), Tarwe May be present Ei, Gluten, Noten, Pinda's, Sesamzaad, Soja)
300 g
Cream cheese
(Contains Melk (inclusief lactose))
1 piece
Easy peel orange
100 g
Chocolate chips
(Contains Melk (inclusief lactose), Soja May be present Gluten, Noten, Pinda's, Sesamzaad)
Not included in your delivery
50 g
Sugar
50 g
[Plant-based] butter
Nutrition Values
Utensils
Cooking Steps
- Grease the muffin tin or cut little circles out of parchment paper to use as lining for the muffin tin.
- Melt the butter and chocolate chips in a saucepan on medium heat for 4 - 5 minutes.
- Meanwhile, add two-thirds of the kruidnoten to a food processor and pulse until you have small crumbs (see Tip).
Tip: instead of using a food processor, you can also add the speculaas pieces to a ziplock bag and smash it with a rolling pin until you have small crumbs.
- Mix the crushed kruidnoten with the melted chocolate.
- Divide the melted chocolate and kruidnoten mixture over the muffin tin.
- Press the mixture down with the back of a spoon.
- Transfer to the refrigerator and let chill while preparing the filling.
- Zest the orange.
- Use a sharp knife to peel the orange, cutting off the pith as well, then cut the orange into thin slices.
- Add the cream cheese, orange zest and sugar to a mixing bowl and whisk until fluffy.
- Divide the cream cheese over the bases in the muffin tin and let chill in the refrigerator for 3 - 4 hours.
- Remove the mini cheesecakes from the refrigerator and transfer to a serving plate.
- Garnish with the orange slices and the rest of the kruidnoten.