Chocolate Bourbon Cheesecake Cups

Sometimes you just need an easy dessert that takes only a few minutes to prepare. These   Bourbon cheesecakes don’t require any baking or special baking skills. Despite the recipe being super simple with only 6 ingredients, they make an impressive show-stopper at a dinner party.

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Bourbon Creams

For those who aren’t familiar with Bourbon creams, they’re a British sandwich biscuit made from two thin layers of chocolate-flavoured biscuits, filled with a chocolate cream filling. 

The tiny holes in the biscuits are there to prevent the biscuits from cracking while they bake. It allows the steam to escape, which ensures all the biscuits bake perfectly even.

I enjoy Bourbons with hot tea any day. I feel like I could happily consume an entire pack in one sitting. They have made it to my top 5 favourite biscuits of all time.

Some people generally think bourbons are just boring biscuits, but I can assure you, after you try this recipe you will understand how much they are missing out. 

Biscuit Base

First, we’re going to make the biscuit base as this will be the first layer in the dessert pots.

To make the biscuit base you will need…

Bourbon Creams: It would be a bourbon cheesecake without them. I used just under 3 packs in total for this recipe and I believe each pack contains around 13 biscuits.

Unsalted Butter: A small amount of butter will help the biscuits stick together but also prevent the biscuits from moving when piping the cheesecake filling.

Usually, I use around 180 grams of biscuits for most of my dessert cup recipes, however, sandwich biscuits weigh more because of the filling meaning you need more biscuits, So I did end up using around 210g of Bourbon creams for this recipe.

Although this recipe uses more grams of biscuits I still kept the amount of butter the same. This is because the cream inside the biscuit will also help bind the biscuit together. Adding more butter will cause the base to become too solid making it difficult to eat out of the dessert cup. 

Cheesecake Ingredients

For the cheesecakes, I made a milk chocolate flavour filling. You could also add some dark chocolate too, for a much deeper chocolatey flavour.

Here is a list of ingredients you will need to make the chocolate cheesecake mix:

Soft cream cheese: Always make sure the cream cheese is at room temperature. Otherwise, it will cause the mixture to become lumpy if the cream cheese is cold from the fridge.

Icing Sugar: (Powdered sugar) If your Icing sugar is lumpy I’d recommend sieving it through a sieve to break down any large clumps. Usually, my icing sugar is fine, so I don’t usually sieve it.

Chocolate: To make this cheesecake chocolate flavoured I used milk chocolate because it’s sweet and not too overpowering in flavour. 

Double Cream: (Heavy Cream) is a cream with a high-fat content, which means when you whip it up it will hold its shape and form soft peaks. Make sure the cream is cold when you use it. During summer I like to leave the cream in the fridge until I’m ready to use it to prevent it from warming up.

…And that’s pretty much all you need for the cheesecake part. 

Tips When Making The Cheesecake

When selecting ingredients it’s important to use full-fat cream cheese as well as double cream (heavy cream) instead of single cream. This is because the fat content is what causes the cheesecake mixture to hold its shape when whipped.

Also if you are from the UK you may have noticed they only sell spreadable cream cheese rather than blocks of cream cheese. When opening a pack of soft cream cheese there is always a small amount of liquid sitting on top. I’d recommend pouring any excess liquids out to ensure the cheesecake sets properly.

When melting the chocolate warm it up in 10-second bursts, making sure to mix the chocolate in between each interval. Otherwise, you run the risk of burning the chocolate. Alternatively, you can use the Bain Marie method too. 

When adding the chocolate to the cheesecake mixture I’d recommend whisking it in before adding the cold double cream. 

Why you may ask? Well, it’s because the chocolate has been tempered, which means it will set firm when it cools. If you add the chocolate after adding the cold cream, the chocolate will set almost instantly causing lumps of chocolate throughout the cheesecake mixture.

Decorating

For this recipe, I decided to keep the decorating simple. I decorated each dessert cup with crushed-up Bourbon Creams and then add a whole bourbon cream at a slight angle. 

You could even go the extra mile by adding whipped cream to the tops of each dessert cup and then drizzling each one with melted chocolate.

The design options are endless.

Products Used

Here is a list of a few products you might need to make this recipe:

Dessert Cups: For this recipe, I used 3oz round dessert cups. You could use any cups or pots you like.

Piping Bags: I’d recommend using a good-quality piping bag because you don’t want your mixture to burst through the bags halfway through the piping. 

Fondant Rolling Pin: This is a fantastic tool for crushing up biscuits. I usually use a crush-and-rotate method to get the biscuit to a super fine crumb. If you’re in a hurry you can also use a food processor instead.

Mixing Bowl: Make sure the bowl is big enough, you don’t want the ingredients to spill out when you turn on the electric whisk.

Electric Whisk: You don’t have to use an expensive one. An electric whisk will help incorporate a lot more air making the cheesecakes light and creamy.

Spatula: It’s important to scrape down the sizes of the bowl to ensure all the ingredients get equally mixed. I also use it to fill up the piping bag to ensure none of the cheesecake gets wasted.

Measuring Spoons: Measuring spoons make dividing the biscuits into each cup a lot easier and time efficient.

Some other Cheesecake Recipes I think you may also like…

• Kinder Bueno Cheesecake Cups
• Ferrero Rocher Cheesecake Cups
• Biscoff Cheesecake Cups
• Chocolate Milkshake Cheesecake Cups

Print Recipe

Chocolate Bourbon Cheesecake Cups

Author: sabsbakes Cooking Method: No-Bake Cuisine: British Courses: Best Baking Recipes, Cheesecake Recipes, Dessert Cups, No-Bake Recipes, Party Treats, Ramadan Recipes Recipe Keys: Dairy V Vegetarian

Difficulty: Beginner Prep Time 15 min Rest Time 3 hour Total Time 3 hrs 15 mins

Servings: 16

Best Season: Summer

Description

A perfect no-bake cheesecake recipe that comes together in no time. Made with a yummy Bourbon cream base, then filled with a delicious chocolate cheesecake filling and finally topped with even more Bourbon Creams.

Ingredients

Servings

Biscuit Base

• 210 grams Bourbon Cream Biscuits (1 pack)
• 40 grams Melted Butter (1/4 Cup)

Cheesecake

• 400 milliliters Double cream (2 Cups)
• 200 grams Cream Cheese (1 Cups)
• 70 grams Icing sugar (1/2 Cup)
• 200 grams Milk Chocolate (1 1/4Cups)

Decorations

• 3 Bourbon Creams (Crushed)
• 16 Bourbon Creams

Instructions

1. Crush the Bourbon Creams into fine crumbs using a food processor or rolling pin. 

2. Add the melted butter and mix thoroughly until the biscuits are fully coated and resemble a wet sand consistency.

3. Then scoop around 3 teaspoons of the biscuit mixture into each dessert cup (this recipe makes 16 dessert cups). Using another dessert cup, lightly press the biscuits flat to create an even base. Then set each cup aside.

4. For the cheesecake filling whisk together the cream cheese, icing sugar and chocolate until smooth and well combined.

5. Pour the double cream into the bowl and continue to whisk until the mixture starts to thicken up and holds its shape. The mixture will appear lighter as you continue to whisk so try to avoid over whisking.

6. Add the cheesecake mixture to a large piping bag and pipe the cheesecake into each dessert cup. Make sure to leave room for decorations. To push out any air bubbles tap each cup on a flat surface.

7. Place all of the cheesecake cups in the fridge to set for around 3-4 hours.

8. Once the cheesecakes have been set decorate each cup by sprinkling over crushed-up bourbons and then adding an entire bourbon cream to each cup.

9. Once decorated serve and enjoy.

Note

Store any left overs in the fridge and consume within  2-3 days.

If you want to make the cheesecakes a day before I’d recommend following all the steps up until step 7. Then continuing from step 8 the following day or the day of the event. 

This will prevent the biscuits from losing their crunch. The cream inside the bourbons helps the biscuit stay solid for longer even after being in the fridge for a few hours so it's up to you whether you decorate before.

Keywords: Bourbon cream, cheesecake, chocolate cheesecake, easy cheesecake recipe