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Mini chocolate Easter cheesecakes

Mini chocolate Easter cheesecakes

Total Time
5 hr 10 min
4 hr 55 min
15 min
We all deserve a little chocolate treat at Easter - so why not make these cute little cheesecakes?


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


1 medium

No added sugar dark chocolate

30 g, grated, to serve

Mini candied chocolate eggs

36 individual, (126g)


  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.