Easter Egg Mini Cheesecakes
If these mini cheesecakes don't persuade the kids to part with a few precious chocolate shards then you are in serious trouble. This recipe has been written for kids and makes a fun indoor project for a rainy day – they’ll love the biscuit-bashing.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
For the base
- 14 milk chocolate digestive biscuits finely crushed
- 100 g butter melted
For the filling
- 500 g tub ricotta
- 3 free range eggs - beaten
- 1 tsp vanilla extract
- 200 g dark chocolate broken up and melted
- 125 g icing sugar
- 36 mini eggs
- 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.
You can use milk chocolate instead of plain chocolate if you have lots of Easter eggs to use up! Can be kept in the fridge for up to 3 days.