Mini chocolate Easter cheesecakes
6
Points®
Total time: 5 hr 10 min • Prep: 4 hr 55 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
We all deserve a little chocolate treat at Easter - so why not make these cute little cheesecakes?
Ingredients
Reduced fat oil spread
50 g
Wheatmeal biscuit
6 individual, crushed
Cocoa powder
1 tbs
Reduced-fat ricotta cheese
200 g
Caster sugar
25 g
Vanilla bean extract, alcohol free
½ tsp
Egg(s)
1 medium
No added sugar dark chocolate
30 g, grated, to serve
Mini candied chocolate eggs
36 individual, (126g)
Instructions
1
Line a 12-hole patty tin with paper cases.
2
Melt spread in a small saucepan over low heat. Remove from heat and stir in the biscuit crumbs and half the cocoa. Divide mixture between cases, pressing down with the back of a teaspoon. Chill for 15 minutes.
3
Preheat oven to 180˚C. Beat ricotta with remaining cocoa in a medium bowl. Add sugar, vanilla and egg and mix well. Spoon into cases on top of chilled crumbs. Bake for 12 minutes or until set. Cool on a wire rack.
4
To serve, sprinkle with grated chocolate and top with 3 mini chocolate eggs.
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