Chocolate crunch cheesecakes
2 hr 5 min
If you’re looking for a tasty chocolate treat, this cheesecake delivers. Crunchy base, smooth, creamy filling and drizzled with chocolate – Yum!
Chocolate wheaten biscuit
Extra light sour cream
Reduced-fat ricotta cheese
Light cream cheese
⅓ cup(s), (75g)
¼ cup(s), sifted
Dark chocolate chips
50 g, (melts) melted
- 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.
- Using electric beaters, beat ricotta, cream cheese and sugar until smooth. Add egg and sour cream and beat until combined. Beat in cocoa.
- 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.
- Drizzle cheesecakes with melted chocolate. Allow chocolate to set. Serve.
TIP: All these cheesecakes can be stored in an airtight container in the fridge for up to 2 days. You can also freeze them (without toppings) for up to 1 month. Foil cases are less likely to go soggy than paper cases.