| | Mini chocolate cheesecakes
Mini chocolate cheesecakes
Mini chocolate cheesecakes 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 170°C. Line 12 Texas muffin pans with cases. Process 200g shredded wheat biscuits. Add 70g butter, melted, and process to combine. Spoon into cases. Press down firmly. Bake for 10-12 minutes.
  2. Use an electric beater to beat 250g light cream cheese, 1/2 cup fresh ricotta, 1 teaspoon vanilla essence and 1/3 cup caster sugar until smooth. Beat in 2 eggs. Beat in 1 tablespoon self-raising flour.
  3. Stir in 150g dark or milk chocolate, finely chopped. Spoon evenly over the bases. Bake for 12-15 minutes or until just set. Cool completely in the pans. Decorate with large broken pieces of Easter eggs to serve.
Time for preparing:
30 min.


  • 200g shredded wheat biscuits
  • 70g butter
  • 250g light cream cheese
  • 1/2 cup fresh ricotta
  • 1 teaspoon vanilla essence
  • 1/3 cup caster sugar
  • 2 eggs
  • 1 tablespoon self-raising flour
  • 150g dark or milk chocolate,
  • Easter eggs to serve