Celebrate Easter with a sumptuous spread of festive foods. These mini cheesecakes are a great place to start!
Ingredients
- 2 tablespoons boiling water
- 2 teaspoons powdered gelatine
- 6 plain chocolate biscuits (see note)
- 20g butter, melted
- 250g cream cheese, softened
- 2 tablespoons caster sugar
- 1/4 cup pure cream, lightly whipped
- 50g milk chocolate, melted
- 8 caramel-filled mini Easter eggs
- Cocoa powder, for dusting
Method
- Step 1Line 8 holes of a 1/3 cup-capacity muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.
- Step 2Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.
- Step 3Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate. Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.
- Step 4Push 1 Easter egg into the centre of each cheesecake. Cover. Refrigerate for 3 to 4 hours or until set.
- Step 5Remove cheesecakes from pan. Dust with cocoa. Serve.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
1149 kj
Energy
20.3g
Fat Total
12.9g
Saturated Fat
0.2g
Fibre
5g
Protein
51mg
Cholesterol
181mg
Sodium
18.9g
Carbs (total)
All nutrition values are per serve
Notes
We used Choc Ripple biscuits.
- Author: Donna Boyle
- Image credit: Steve Brown
- Publication: Super Food Ideas
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