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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.
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.
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.
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.