Mini cheesecakes with chocolate bunnies on plate

Maltesers cheesecakes

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(2 ratings)

Prep: 30 mins Cook: 25 mins plus cooling and 1 hr chilling

Easy

Makes 12

These bite-sized mini cheesecakes are sure to be your new favourite Easter dessert. Top with chocolate bunnies for a super-cute treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal146
  • fat7g
  • saturates4g
  • carbs14g
  • sugars9g
  • fibre0.3g
  • protein6g
  • salt0.33g
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Ingredients

  • 80g plain digestive biscuits
  • 30g melted butter
    Butter

    Butter

    butt-err

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

  • 180g light soft cheese
  • 180g quark
    Quark

    Quark

    kwark

    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 30g caster sugar
  • 1 tbsp cornflour
  • ½ tsp vanilla extract
  • 2 medium eggs
  • 12 Maltesers, bashed with a rolling pin until finely crushed (about 30g)
  • 6 solid chocolate bunnies, halved to decorate

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 12-holes of a cupcake tin with paper cases (double up if your cases are quite thin). Crush the biscuits in a sandwich bag with a rolling pin or in a food processor, and mix with the melted butter until it looks like damp sand.

  2. Put a tbsp of the mix into the cases, and use the back of a spoon to pack the mixture in to make a solid base. Bake for 5 mins.

  3. For the filling, beat the soft cheese and quark with a whisk until smooth. Gradually add the sugar, then the cornflour, until everything is mixed in thoroughly. Slowly whisk in the vanilla and the eggs, and finally fold in the Maltesers. Divide the mixture between the cases.

  4. Put in the oven and lower the temperature to 110C/90C fan/gas ¼. Bake for 20-25 mins until the tops are set. Remove from the oven and cool for 5 mins in the tins. Remove from the tin and leave to cool completely. Push the bunny ears and bottoms gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
griff1966
14th Apr, 2019
Hi im doing SlimmingWorld i can change a couple of things in this receipe to make it less syns but would you just use low fat butter.
goodfoodteam's picture
goodfoodteam
16th Apr, 2019
Thanks for your question. We'd suggest using reduced-fat digestive biscuits if you want less fat. Low fat spreads may not set sufficiently in the base.
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