Mini Easter Cheesecakes

Mini Easter Cheesecakes

  • 40 Mins
  • Serves 12

Ingredients
  • 250 g Plain Chocolate Biscuits
  • 80 g Melted butter
  • 500 g Cream cheese
  • 2 Sunny Queen Farms Free Range Eggs
  • 150 ml Cream
  • 1/2 cup Caster sugar
  • 1 teaspoon vanilla extract
Method
  • Step 1.

    Preheat oven to 175°C (160° Fan forced) Line muffin tray with muffin cases

  • Step 2.

    In a food processor, blitz biscuits until fine. Transfer to bowl, add melted butter and mix to combine.

  • Step 3.

    Divide evenly into muffin cases and press firmly to smooth.

  • Step 4.

    In a food processor, blend cream cheese, sugar and vanilla for 1-2 minutes until smooth. Add Sunny Queen Free Range eggs, cream, and mix to combine. Pour over biscuit bases to fill muffin cases

  • Step 5.

    Bake for 20 minutes, turn tray halfway through until just cooked. Turn off oven and leave door ajar to allow to cool. Transfer trays to fridge to cool completely

  • Step 6.

    To serve, carefully remove paper cases and place cheesecakes on serving platter. Top with shaved chocolate and speckled eggs.


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