A very biteable mini cheesecake dessert that is easy to whip up and the family will love.
Combine crackers and sugar in food processor and pulse until fine crumbs. Pulse in melted butter until evenly blended. Divide equally into 6 muffin liners, and press to form crust using fingers.
Combine cream cheese, coffee, sweetened condensed milk and vanilla.
Beat in arrowroot powder
Beat in egg until well blended.
Add the filling to the muffin liners.
Put in preheated 300F oven and bake for about 65 minutes or until a toothpick comes out clean. Cool to room temperature and then chill in fridge for at least 4 hours.
To make ganache:
Use a serrated knife to shave chocolate into small pieces, then chop chocolate into even smaller pieces.
Transfer chocolate to a heat proof bowl and set aside.
In a small saucepan, bring cream to a boil.
When cream begins to boil, pour cream over shaved chocolate and use a wooden spoon to mix gently in circles until all chocolate has melted.
Pour chocolate sauce onto the tops of you cheesecake muffins, and let set in fridge before serving.