Mini chocolate cheesecakes

Mini chocolate cheesecakes

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(4 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Makes 12
Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping

Nutrition and extra info

Nutrition: per cheesecake

  • kcal409
  • fat24g
  • saturates14g
  • carbs39g
  • sugars33g
  • fibre1g
  • protein8g
  • salt0.5g
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Ingredients

  • 14 milk chocolate digestive biscuit, finely crushed
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 500g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 3 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g cheap dark chocolate, broken into chunks and melted
  • 125g icing sugar
  • 36 mini chocolate eggs

Method

  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.

  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.

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Comments (5)

rachelburgoyne's picture
5

Used leftover chocolate mixture in ramekins with added fresh raspberries delicious!!..

Zytka Maurion's picture
5

Great recipe, really! It was probably the one and only recipe that is "compatible" with my muffin tins. I got 12 fantastic muffins that tastes out of this world and I can say that was the best recipe for birthday muffins. You can even invite 12 guests and everybody will be satisfied with just one little cheesecake. :)

It is not demanding recipe, it's easy and really can be make ahead, and now - one of my favourite. Next time I'll try this recipe with some ground (or maybe instant?) coffee. :) But be careful - you have to give muffins time to cool!

harriet_champion's picture

I added chopped hazelnuts to the biscuit base, swapped the ricotta for cream cheese and swapped the mini eggs for white chocolate curls made by drizzling melted chocolate over a rolling pin. It was delicious and really easy to make.

wilsinbots's picture
5

My 6 yr old made these with a little assistance from me. Really easy to make and tasted delicious. We swapped the ricotta for cream cheese using the same quantities. Everyone who tried them agreed they were really good. I agree that individual ramekins would work well.

bigdavewill's picture

So easy to make and delicious, think I shall try them in a ramekin next time

Questions (3)

Lauren M's picture

Anyone who has made these, is the texture like a baked cheesecake or like a cupcake?

melh13's picture

Has anyone ever tried using white chocolate instead ?

EmmyRose8's picture

Can I use anything different to"tub ricotta"?? :)

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