Crunchie Cheesecakes

Name: Crunchie Cheesecakes
Ingredients: 5 oz graham crackers, crushed; 7 tbsp butter, melted; 9 oz cream cheese, at room temperature; 1/2 cup sour cream; 1/2 cup plain yogurt; 1/2 cup granulated sugar; 2 None large eggs; 1 tsp vanilla bean paste; 5 oz chocolate coated honeycomb candy bars, chopped; 1 1/4 cups heavy cream, whipped

10 ingredients

4 steps

Ingredients

5 oz graham crackers, crushed
7 tbsp butter, melted
9 oz cream cheese, at room temperature
1/2 cup sour cream
1/2 cup plain yogurt
1/2 cup granulated sugar
2 None large eggs
1 tsp vanilla bean paste
5 oz chocolate coated honeycomb candy bars, chopped
1 1/4 cups heavy cream, whipped

Directions

1

Preheat oven to 350°F. Line 8 recesses of a muffin pan with 2 strips of parchment paper, crossing at the center.
2

In a bowl, combine graham cracker crumbs and butter. Press firmly into each recess base. Chill for 20 mins.
3

Beat cream cheese with sour cream, yogurt, sugar, eggs and vanilla until smooth. Fold in 3/4 of the candy bars. Transfer to prepared recesses and bake for 20-25 mins, until firm. Let cool completely in the pan then chill until required.
4

Serve topped with whipped cream and remaining candy bars.