Mini chocolate cheesecakes

Mini chocolate cheesecakes

  • Rating: 4 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

Nutrition: per cheesecake
HighlightNutrientUnit
kcal409
fat24g
saturates14g
carbs39g
sugars33g
fibre1g
protein8g
low insalt0.5g
Advertisement

Ingredients

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

For the filling

Method

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.8 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content