M&M'S® Bunnies & Chocolate M&M'S® cheesecake bites
- Good Food team
Published: February 26, 2025 at 10:26 AM
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Makes 20
Easy
Prep: 10 mins
Cook: 10 mins
plus 4-6 hours chilling
A star rating of 5 out of 5.3 ratingsRate
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Bake these crowd-pleasing chocolatey bites for Easter using tangy soft cheese and crunchy M&M'S®
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g butter
melted, plus extra for the tin
-
200g digestive biscuits
-
150g milk chocolate
-
250g light soft cheese
-
75g icing sugar
-
1 tsp vanilla extract
-
120ml double cream
-
100g Chocolate M&M'S®
roughly chopped
-
roughly chopped
-
roughly chopped
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Nutrition: per serving
- kcal243
- fat13.5g
- saturates8.1g
- carbs26.9g
- sugars19.2g
- fibre0.4g
- protein2.9g
- salt0.15g
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Method
-
step 1
Butter and line a 20cm square springform tin. Use a food processor to crush the digestives to fine crumbs, then pour in the melted butter and blitz again until combined. Press this mixture into the base of the prepared tin.
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step 2
Break the milk chocolate into a heatproof bowl over a saucepan of barely simmering water, stirring regularly a low heat until the chocolate has melted. Remove from the heat and allow to cool slightly.
-
step 3
In a large bowl, whisk together the soft cheese, icing sugar and vanilla until smooth. Gradually pour in the melted chocolate, then the double cream, and whisk again until thick and well combined. Fold in 75g of the chopped Chocolate M&M'S®, and most of the chopped M&M'S® Bunnies, then spoon the filling over the biscuit base in the tin and spread it out evenly. Top with the remaining Chocolate M&M'S® and M&M'S® Bunnies.
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step 4
Transfer the cheesecake to the fridge to chill for 4-6 hrs. Will keep chilled for a day. Once set, gently run a butter knife around the edges of the cheesecake before unclipping the springform tin. Use a palette knife or butter knife to loosen the base, then carefully remove from the tin. Cut into 20 squares to serve.
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A star rating of 5 out of 5.3 ratings
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