Chocolate crunch cheesecakes
10
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
If you’re looking for a tasty chocolate treat, this cheesecake delivers. Crunchy base, smooth, creamy filling and drizzled with chocolate – Yum!
Ingredients
Chocolate wheaten biscuit
12 individual
Extra light sour cream
230 ml
Reduced-fat ricotta cheese
125 g
Light cream cheese
250 g
Brown sugar
⅓ cup(s), (75g)
Egg(s)
1 medium
Cocoa powder
¼ cup(s), sifted
Dark chocolate chips
50 g, (melts) melted
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3 cup (80ml) capacity muffin tin with foil cases. Place biscuits, chocolate-side up, in base of cases.
2
Using electric beaters, beat ricotta, cream cheese and sugar until smooth. Add egg and sour cream and beat until combined. Beat in cocoa.
3
Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled.
4
Drizzle cheesecakes with melted chocolate. Allow chocolate to set. Serve.
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