Mini chocolate Easter cheesecakes
reduced fat oil spread
6 individual, crushed
reduced-fat ricotta cheese
vanilla bean extract, alcohol free
Dark chocolate, no added sugar
30 g, grated, to serve
mini candied chocolate eggs
36 individual, (126g)
- Line a 12-hole patty tin with paper cases.
- 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.
- 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.
- To serve, sprinkle with grated chocolate and top with 3 mini chocolate eggs.