MINI EASTER CHEESECAKES
These bite-sized mini cheesecakes are sure to be your new favourite Easter dessert. Top with chocolate bunnies for a super-cute treat
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 12-holes of a cupcake tin with paper cases (double up if your cases are quite thin). Crush the biscuits in a sandwich bag with a rolling pin or in a food processor, and mix with the melted butter until it looks like damp sand.
- Put a tbsp of the mix into the cases, and use the back of a spoon to pack the mixture in to make a solid base. Bake for 5 mins.
- For the filling, beat the soft cheese and quark with a whisk until smooth. Gradually add the sugar, then the cornflour, until everything is mixed in thoroughly. Slowly whisk in the vanilla and the eggs, and finally fold in the crushed chocolate balls. Divide the mixture between the cases.
- Put in the oven and lower the temperature to 110C/90C fan/gas ¼. Bake for 20-25 mins until the tops are set. Remove from the oven and cool for 5 mins in the tins. Remove from the tin and leave to cool completely. Push the Easter chocolates gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.
Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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- First up lets make the biscuit base, lightly grease a 8” round deep spring-form cake tin. Pop the biscuits into a sturdy food bag, place on a solid surface and bash away with a rolling pin until you’re left with a soft bag of fine crumbs.
- Pour into your prepared cake tin and spread evenly, pushing down firmly to compact your biscuity base. Pop in the fridge to chill.
- Break your Dark Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to heat in 30 second bursts stirring between each burst until your chocolate has melted.
- Pop the cream cheese, double cream, malt powder and Vanilla Extract into a large bowl and whisk together to form stiff peaks. Pour in the melted chocolate and whisk until fully mixed and you have a smooth cheesecake mixture.
- Pop the cream cheese, double cream and Vanilla Extract into a large bowl and whisk together to form stiff peaks then whisk in the melted chocolate.
- Pour over your malty chocolate cheesecake layer and smooth the top with a palette knife or spoon and pop back in the fridge to set for about 4 hours or overnight.
- Remove your cheesecake from the tin and pop on your serving plate. Melt the Milk Chocolate and drizzle over the top of the cheesecake using a spoon.
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