Chocolate orange mini cheesecakes

Method

1. Line the base of six small loose-based tart tin or large muffin tins with parchment.

2. Melt the butter and chocolate, together over a low heat. Stir in the very finely crush biscuits making sure everything is well combined. Scoop the mixture into the tins and press it down. Place into the fridge to cool and firm up.

3. In the meantime, whisk the cream cheese, zest and icing sugar until it is smooth and beginning to thicken. It may take a few minutes. Fold in the whipped cream. The mixture should be stiff to hold a shape, whisk some more if this is not the case. Scoop on top of the cooled bases and place back into the fridge for at least three hours or until you are ready to serve them.

4. Remove the mini cakes from fridge about 10 minutes before serving and wipe the outside of each tin with a warm cloth before you begin to remove the cake from the tin. Using a long flat implement such as a metal spatula gently loosen the cakes. Push the loose-base up and as you do nudge the cake out from the sides. Decorate as you wish.