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Mini Easter cheesecakes

Mini cheesecakes with chocolate bunnies on plate

Mini Easter cheesecakes

Name: Mini Easter cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 50 min
Yield: Makes 12
Ingredients: 80g plain digestive biscuits; 30g melted butter; 180g light soft cheese; 180g quark; 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 Maltesers Chocolate Mini Bunnies halved to decorate

Good Food team

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Makes 12

Easy

Prep: 30 mins

Cook: 25 mins

plus cooling and 1 hr chilling

A star rating of 3.6 out of 5.6 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g plain digestive biscuits
30g melted butter
180g light soft cheese
180g quark
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 Maltesers Chocolate Mini Bunnies

halved to decorate

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Nutrition: per serving

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

Method

step 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.
step 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.
step 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 crushed chocolate balls. Divide the mixture between the cases.
step 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 Easter chocolates gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.

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A star rating of 3.6 out of 5.6 ratings

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