Mini chocolate cheesecakes

Mini chocolate cheesecakes

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Nutrition info

Nutrition per cheesecake

kcalories
409
protein
8g
carbs
39g
fat
24g
saturates
14g
fibre
1g
sugar
33g
salt
0.5g

Ingredients

  • 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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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.

Recipe from Good Food magazine, April 2013

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Comments

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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
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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

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