For 6 mini cheesecakes<\/strong><\/p>\n Grind the Oreos\u00ae to powder, add the melted butter and the teaspoon of truffle oil. Mix. Using round cutting shapes placed on dessert dishes, spread and firmly press the mashed biscuits over the bottom, set aside in the fridge.<\/p>\n <\/p>\n The cream<\/strong><\/p>\n First mix the cream cheese and the truffle oil. Then whip the very cold cream for one minute, add\u00a0the Chantifix\u00ae<\/a> mixed with the sugar, keep on whipping until it becomes very firm. Very gently fold the truffle cream cheese in the whipped cream. Using an icing bag fill the cutting shapes over the biscuit base. Refrigerate for at least one hour.<\/p>\n At serving time carefully remove the cutting shapes. Don\u2019t worry, the cheesecakes will hold. Sprinkle with chocolate shavings and thin slices of truffle.<\/p>\n <\/p>\n Variation<\/strong><\/p>\n The presentation may seem a bit tricky, but remains quite simple, even if several identical cutting shapes are necessary. However, this dessert can also be served in small glasses.<\/p>\n<\/div>\n<\/div>\n <\/p>\n\n
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