Mini Chocolate Easter Cheesecakes

Name: Mini Chocolate Easter Cheesecakes
Ingredients: 10 Digestive Biscuits; 2 Tablespoons Cocoa Powder; 1/4 cups Unsalted Butter, melted; 2 cups Cream Cheese, Softened; 1/2 cups Caster Sugar; 2 Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1 cup Dark Chocolate, Chopped; 1/2 cups Heavy Cream; 36 Mini Eggs

10 ingredients

9 steps

Ingredients

10 Digestive Biscuits
2 Tablespoons Cocoa Powder
1/4 cups Unsalted Butter, melted
2 cups Cream Cheese, Softened
1/2 cups Caster Sugar
2 Large Eggs, Room Temperature
1 teaspoon Vanilla Extract
1 cup Dark Chocolate, Chopped
1/2 cups Heavy Cream
36 Mini Eggs

Directions

1

For the crust:
2

Preheat oven to 180°C (350°F or Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.
3

Using a food processor, pulse biscuits into fine crumbs. Add cocoa powder and melted butter, and mix until all the crumbs are moist. Press mixture into the prepared muffin cases. Bake for 8-10 minutes, then allow to cool whilst preparing the cheesecake.
4

For the cheesecake:
5

Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in eggs, one at a time, then mix in the vanilla extract.
6

Divide the mixture between the prepared muffin cases, and bake for 20-22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.
7

For the topping:
8

Place chopped chocolate in a heat-proof bowl. In a microwave-proof bowl, heat heavy cream until hot, then pour over the chocolate. Leave for 30 seconds before stirring until smooth.
9

Spoon the melted chocolate over the cheesecakes, top with mini eggs, and refrigerate for at least 30 minutes until set.