Name: Mini chocolate cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12
Cuisine: British
Ingredients: 14 milk chocolate digestive biscuits finely crushed; 100g butter melted; 500g tub ricotta; 3 eggs beaten; 1 tsp vanilla extract; 200g cheap dark chocolate broken into chunks and melted; 125g icing sugar; 36 mini chocolate eggs

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Mini chocolate cheesecakes

Mini chocolate cheesecakes

Sarah Cook

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Makes 12

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4 out of 5.8 ratingsRate

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Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping

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Ingredients

Nutrition

Units:

MetricUS

14 milk chocolate digestive biscuits

finely crushed
100g butter

melted

For the filling

500g tub ricotta
3 eggs

beaten
1 tsp vanilla extract
200g cheap dark chocolate

broken into chunks and melted
125g icing sugar
36 mini chocolate

eggs

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Nutrition: per cheesecake

kcal409
fat24g
saturates14g
carbs39g
sugars33g
fibre1g
protein8g
salt0.5g

low

Method

step 1

Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
step 2

To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

Recipe from Good Food magazine, April 2013

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A star rating of 4 out of 5.8 ratings

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