Mini Chocolate Cheesecakes
- 200g shredded wheat biscuits
- 70g butter
- 250g light cream cheese
- 1/2 cup fresh ricotta
- 1 tsp vanilla essence
- 1/3 cup caster sugar
- 2 eggs
- 1 tbs self-raising flour
- 150g dark or milk chocolate,
- Easter eggs to serve
- 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.
- Use an electric beater to beat 250g light cream cheese, 1/2 cup fresh ricotta, 1 tsp vanilla essence and 1/3 cup caster sugar until smooth. Beat in 2 eggs. Beat in 1 tbs self-raising flour.
- 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.
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