Add the ingredients for base to a food processor and blitz together until mixture resembles a crumb (about a minute or so). When it clumps together in your fingers easily it is ready.

Remove blade from food processor and use a teaspoon to fill each hole in a 12 hole mini silicone muffin tray. Use damp fingers to firmly press crumbs into base of mold. Add additional crumbs, pressing down into mold so that base is approx. half the mold and there is half left for the filling

If there is any mixture left over from the base that doesn’t fit into the molds. You can roll it into yummy snack balls.

If your cream cheese is verry soft and pliable you won’t need a food processor to mix the ingredients together (I didn’t use the food processor to make this filling as my cream cheese was at room temp)

Mix the instant coffee with tap water, stirring to combine in a bowl. Add softened cream cheese and powdered sweetener and thoroughly mix together

Use a small spoon to add filling onto base, pressing in with back of a spoon to make sure there are no air bubbles. Smooth off the tops with the back of a knife.

Cover with foil and let them set in the fridge overnight for for 6 to 8 hours

Use a butter knife to go around the edge of the mold of each cheesecake to loosen, cleaning the knife in between each one. Then gently use knife to lift each cheesecake out onto a plate for decorating

Don’t attempt to add the toppings until the cheesecakes have set properly otherwise the filling will still be too soft.

Melt chocolate in a microwave safe bowl until only just melted (no boiling or overly hot)

Use a teaspoon held at about 30 cm/1 foot height to drizzle chocolate lines in a zig zag pattern back and forth

Add 3 or 4 sugar free chocolate chips on each mini cheesecake, or chop the rest of the chocolate bar into tiny pieces and sprinkle on top.

Store cheesecakes flat in a single layer in an air tight container for upto 5 days in the fridge