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Mini mint drop cheesecakes recipe
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Prep Time:
320 minutes
Cook Time:
15 minutes
Total Time:
335 minutes
Delicious minty Choc Ripple treats with a creamy filling and a hidden Lindt ball. Perfect for an easy dessert - make ahead and add toppings before serving for a stunning dinner party delight.
Ingredients:
  • 8 Arnott’s Choc Ripple biscuits (see note)
  • 250g cream cheese, at room temperature, chopped
  • 125ml (1/2 cup) sweetened condensed milk
  • 1 egg
  • Green liquid food colouring
  • 8 Milk Mint Chocolate Balls, unwrapped
  • Whipped cream and grated chocolate, to serve
Instructions:
  • Preheat your oven to 160C/140C fan forced. Line eight 80ml (1/3 cup) muffin pans with paper cases and place a biscuit in the base of each pan.
  • In a bowl, use electric beaters to whip together cream cheese and condensed milk until smooth. Incorporate the egg and mix until combined. Add a few drops of green food coloring for a lovely tint and beat until well combined.
  • Fill each muffin pan with 1 tablespoon of the mixture, then place a Lindor ball on top. Divide the remaining cream cheese mixture among the pans to cover the Lindor balls. Bake for 15 minutes or until just set. Let cool completely before chilling in the fridge for 4 hours.
  • Using a flat-bladed knife, gently loosen the edge of each cheesecake and transfer to a serving plate. Finish by topping the cheesecakes with whipped cream and grated chocolate before serving.

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