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Mini chocolate cheesecakes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Transform Easter eggs into delightful cheesecakes.
Ingredients:
  • 200g shredded wheat biscuits
  • 70g butter
  • 250g light cream cheese
  • 120.00 gm fresh ricotta
  • 4.40 gm vanilla essence
  • 70.95 gm caster sugar
  • 10.00 gm self-raising flour
  • 150g dark or milk chocolate,
  • Easter eggs to serve
Instructions:
  • Preheat the oven to 170°C. Line 12 Texas muffin pans with cases. Blitz 200g shredded wheat biscuits until fine. Mix in 70g melted butter until combined. Spoon mixture into cases and press down firmly. Bake for 10-12 minutes.
  • Use an electric beater to whip together 250g light cream cheese, 1/2 cup fresh ricotta, 1 teaspoon vanilla essence, and 1/3 cup caster sugar until smooth. Incorporate 2 eggs, followed by 1 tablespoon self-raising flour.
  • Gently fold in 150g of finely chopped dark or milk chocolate. Spread evenly over the bases. Bake for 12-15 minutes until just set. Allow to cool completely in the pans, then garnish with large pieces of broken Easter eggs before serving.

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