Mini chocolate cheesecakes

Cooking Eggs Mini chocolate cheesecakes

Use up leftover Easter eggs in these delightful little cheesecakes.

Lables: Vegetarian Fish free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 170°C. Line 12 Texas muffin pans with cases. Process 200g shredded wheat biscuits. Add 70g butter, melted, and process to combine. Spoon into cases. Press down firmly. Bake for 10-12 minutes.
  2. Use an electric beater to beat 250g light cream cheese, 1/2 cup fresh ricotta, 1 teaspoon vanilla essence and 1/3 cup caster sugar until smooth. Beat in 2 eggs. Beat in 1 tablespoon self-raising flour.
  3. Stir in 150g dark or milk chocolate, finely chopped. Spoon evenly over the bases. Bake for 12-15 minutes or until just set. Cool completely in the pans. Decorate with large broken pieces of Easter eggs to serve.

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200g shredded wheat biscuits
70g butter
250g light cream cheese
1/2 cup fresh ricotta
1 tsp vanilla essence
1/3 cup caster sugar
2 eggs
1 tbsp self-raising flour
150g dark or milk chocolate,
Easter eggs to serve

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Eggs
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