Enjoy a sweet way to start the year with this delicious recipe by the baking queen for millionaire cheesecakes. They are easy to make at your home!

  • An expert foodie shares her secret recipe for cheesecakes made by mini millionaires
  • Eloise Head shared the recipe on her Fitwaffle Instagram account.
  • A baker makes whipped cream from cream cheese, icing Sugar and caramel.
  • Her base is made with butter and biscuits, and then she tops it off with chocolate ganache. 
  • Cheesecakes can be made in less than an hour, rather than being left to set overnight. 










A renowned Instagram baker is awe-inspiring foodies with her easy recipe for mini millionaire’s cheesecakes. 

Eloise, a London food blogger and the creator of Fitwaffle Kitchen shared how she made the mini sweet treats that are ready in just over an hour.

She wrote that they have a buttery biscuit base with a caramel cheesecake filling, and a chocolate ganache topping.  

Scroll down to see the video

London food blogger, Eloise Head, who's behind the viral Instagram account Fitwaffle Kitchen, demonstrated how to make drool-worthy mini millionaire's cheesecakes that can be ready in under an hour.

Eloise, a London food blogger and the creator of Fitwaffle Kitchen on Instagram, showed how she makes mini millionaire’s cheesecakes, which can be made in just an hour.

Eloise begins by mixing butter and digestive biscuits together. 

She whisks 200g of double cream in a separate bowl using an electric mixer. 

Next, she blends cream cheese with icing Sugar and caramel in another bowl. Then, she adds the whip cream and stirs.  

Eloise starts by mixing together melted butter and finely crushed up digestive biscuits.

The baker then whisks together cream cheese, icing sugar and caramel then adds whipped cream and stirs to combine

Eloise mixes butter, finely chopped digestive biscuits, and cream cheese in a bowl. Then she whips up cream cheese and caramel with icing sugar until it is all combined.

Recipe: Minimillionaire’s cheesecakes 

Ingredients

The base is:

200g digestive biscuits, finely crushed

90g unsalted butter, melted 

Cheesecake

200ml double cream, cold

 400g cream cheese

100g icing sugar

100g caramel 

Topping:

150g Dark Chocolate Chips

150ml double cream 

Method

1. Combine the crushed digestive biscuits, melted butter and milk in a bowl. Mix to combine

2. Whisk 200g of double cream together in another bowl.

3. Mix the cream cheese, caramel, icing sugar and butter in a third bowl. Whisk until combined.

4. Mix the cream with the mixture. Stir to combine

5. Use cupcake liners to line a muffin pan. To make the biscuit mixture smooth, press each one down with a fork.

6. Spread the cream caramel mixture on the top. Smoothen the surface and place the tray in the freezer. The cakes will harden within 15 minutes.

7. In a microwave safe bowl, melt the chocolate chips and 150ml double cream. Stir every 30 seconds

8. Put the mini cheesecakes into the refrigerator for about 30 minutes, then pour the ganache onto them.

Eloise scoops out the cookie mixture and then flattens the base to make mini cheesecakes.

The cheesecake mixture is then layered on top.  

To make the topping she heats up dark chocolate chips and cream in a microwave to melt into a ganache. 

To make the mini cheesecakes, Eloise spoons the biscuit mixture into each mould on a muffin tray and flattens the base until smooth

She then layers the cheesecake mix on top and put them in the freezer for 15 minutes to set.

Eloise spoons the biscuit mixture into each mould on a muffin tray and flattens the base until smooth then layers the cheesecake mix on top and put them in the freezer for 15 minutes to set

For the topping, she microwaves dark chocolate chips and cream to melt them into a ganache

She microwaves the dark chocolate chips and cream together to make the topping.

She takes the cheesecakes from the freezer and tops them off with the ganache. Then she places them in the refrigerator for about 30 minutes.   

The recipe makes one large cheesecake, instead of twelve small ones.  

Eloise says that the pies are easy to prepare, and take less time to cook. 

After taking the cheesecakes out of the freezer, she tops them with the ganache and places in the fridge for 30 minutes to chill.

She takes the cheesecakes from the freezer and tops them off with the ganache. Then she places them in the refrigerator for about 30 minutes.

Many viewers expressed their desire to try the simple, indulgent cheesecakes.

“We would like 10 of these, and we are saving the recipe!” one foodie said.  

‘Now you’re talking – you had me at cheesecake. One wrote: “Looks fantastic!” 

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