Chocolate - Gingerbread - Little Cheesecakes

I found at the store the most cutest cake tins ever. They were heart- shaped and small. Right when i saw them i was thinking of making some small cheesecakes for them. They were cute little hearts when they were ready, and they were delicious. I could easily eat 10 those. (okey, maybe not. :D)

Vegan Little Chocolate - Gingerbread Cheesecakes

100g Gingerbreads 

100g Margarine

Filling:

4 Alpro Dark Chocolate chocolate vegan pudding

1 can Oatly påMackan

2 can soy whipped cream

2 can oat cream

200 g vegan milk chocolate

crushed gingerbread 

Chocolate topping:

2 dl soy cream 

150 g Vegan Chocolate 

 Decorate cakes with vegan heart- shaped gingerbreads <3 

Melt butter and pour it to the gingerbreads. Crush the gingerbreads. Pour butter- gingerbread mix in the cake tin and put them in the fridge. Make the filling. Whisk soy cream and oat cream an add the påMackan Melt the chocolate in the microvawe oven. Check the chocolate occasionally so it will not burn. Add chocolate soy pudding in the soy cream- oat cream - foam.  I did it so that i took one cheesecake filling on the bowl and i always added one pudding to it. Add crushed gingerbreads to filling if you want. Fill the tins and put them in the refrigerator to congeal. 2-3 hours is good time. 

Last, make dripping the chocolate icing on the cakes what comes over the cakes. Poir soy cream in the kettle. Melt chocolates on it. Do not boil the cream, only warm it up so taht the chocolate melts quickly and well. Stir it. Pour the cooled mixture  carefully over the cheesecakes. Put heart-shaped gingerbread top of the cakes and put them in the fridge. 

 This cakes are absolutely delicious! Worth to try! <3