Name: Mini chocolate Easter cheesecakes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
Ingredients: 50 g Margarine, Soft; 6 biscuit(s) Low fat digestive biscuit(s) crushed; 3 tablespoons, level Cocoa Powder (1 tbsp); 200 g Medium fat soft cheese; 25 g Caster Sugar; 0.5 teaspoons, level Vanilla Extract; 1 medium, raw Egg, whole, raw beaten; 30 g Dark Chocolate dark, grated; 108 g Waitrose Chocolate Mini Eggs 36 individual

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Ingredients

Margarine, Soft

50 g

Low fat digestive biscuit(s)

6 biscuit(s), crushed

Cocoa Powder

3 tablespoons, level, (1 tbsp)

Medium fat soft cheese

200 g

Caster Sugar

25 g

Vanilla Extract

½ teaspoons, level

Egg, whole, raw

1 medium, raw, beaten

Dark Chocolate

30 g, dark, grated

Waitrose Chocolate Mini Eggs

108 g, 36 individual

Instructions

Put 12 paper cake cases into a 12-hole bun tin.
Melt the margarine in a saucepan. Remove from the heat and stir in the biscuit crumbs and half the cocoa powder. Share between the cake cases, pressing down with the back of a teaspoon. Chill for at least 15 minutes.
Preheat oven to Gas Mark 4/180°C/fan oven 160°C/350°F.
Beat together the low fat soft cheese with the remaining cocoa powder. Mix in the sugar, vanilla extract and egg. Spoon into the cake cases on top of the chilled biscuit crumbs. Bake for about 12 minutes, until set. Cool completely.
When ready to serve, sprinkle the cakes with grated chocolate and top each one with 3 mini chocolate Easter eggs.

Mini chocolate Easter cheesecakes

Ingredients

Instructions

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