There are occasions when self-indulgence is absolutely to be encouraged. This is where mini cheesecakes are a must.
Basically a no bake cheesecake, save for the fact that you pop them in the oven to firm up the biscuit base before adding the filling. After that, it should be plain sailing.
I’ve tried leaving the biscuit base to set in the fridge, like most no bake cheesecakes, but I’ve never had any success with it. The base is far too crumbly. That is until one day, I popped a biscuit base in the oven to bake it a little. My problem was solved. I’ve used this system ever since. Just make sure you blitzed the biscuits finely, to allow the butter to coat and soak into all those delicious crumbs.
Keep in the fridge. Please note, the chocolate may have a bloom in colour if left in the fridge for too long. This will not affect the taste.