Use up leftover Easter eggs in these delightful little cheesecakes.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set