Mini chocolate cheesecakes

Mini chocolate cheesecakes

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Use up leftover Easter eggs in these delightful little cheesecakes.

The ingredient of Mini chocolate cheesecakes

  1. 200g shredded wheat biscuits
  2. 70g butter
  3. 250g light cream cheese
  4. 1/2 cup fresh ricotta
  5. 1 teaspoon vanilla essence
  6. 1/3 cup caster sugar
  7. 2 eggs
  8. 1 tablespoon self-raising flour
  9. 150g dark or milk chocolate,
  10. Easter eggs to serve

The instruction how to make Mini chocolate cheesecakes

  1. str_replace('ufeff','',Preheat oven to 170°C. Line 12 Texas muffin pans with cases. Process 200g shredded wheat biscuits. Add 70g butter, melted, and process to combine. Spoon into cases. Press down firmly. Bake for 10-12 minutes.)
  2. str_replace('ufeff','',Use an electric beater to beat 250g light cream cheese, 1/2 cup fresh ricotta, 1 teaspoon vanilla essence and 1/3 cup caster sugar until smooth. Beat in 2 eggs. Beat in 1 tablespoon self-raising flour.)
  3. str_replace('ufeff','',Stir in 150g dark or milk chocolate, finely chopped. Spoon evenly over the bases. Bake for 12-15 minutes or until just set. Cool completely in the pans. Decorate with large broken pieces of Easter eggs to serve.)

Nutritions of Mini chocolate cheesecakes

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