Mini Chocolate Cheesecakes
Gather around for a delightful treat – these Mini Easter Chocolate Cheesecakes are a fun and indulgent way to celebrate the holiday. A buttery biscuit base topped with a luscious mixture of ricotta, eggs, and melted chocolate, these mini cheesecakes are simply irresistible. Finished off with a trio of mini chocolate eggs, they are not only delicious but also make for a charming presentation. Perfect to share with loved ones or to enjoy as a festive individual dessert.
— Constant Cookbook
Ingredients
- 14 milk chocolate digestive biscuits , finely crushed
- 100g butter , melted
- 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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 409 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
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