Delicious mini Easter cheesecakes

Individual mini cheesecakes make a great and tasty dessert for any special occasion. Have a go at this easy recipe.

You will need:

2 tablespoons of boiling water

2 teaspoons of powdered gelatine

6 plain chocolate biscuits

20g of butter, melted

250g of cream cheese, softened

2 tablespoons of caster sugar

1/4 cup of pure cream, lightly whipped

50g of milk chocolate, melted

8 caramel-filled mini Easter eggs

Cocoa powder, for dusting

Line eight holes of a 1/3 cup-capacity muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.

Process the biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.

Using an electric mixer, beat the cream cheese and sugar in a bowl, until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate.

Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.  Push one Easter egg into the centre of each cheesecake. Cover and refrigerate for three to four hours or until set.  Remove cheesecakes from pan. Dust with cocoa and serve.


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