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Cheesecake Pots with Mini Chocolate Eggs

Recipe

A creamy cheesecake complete with a biscuit base and crispy Dairyfine Chocolate Mini Eggs.

Serves: 6 people   |   Prep time: 20 minutes   |   Cooking time: 60 minutes

British   |   Dessert

  

Ingredients

  • 120g Digestive Biscuits
  • 50g Butter
  • ½ tsp Vanilla Extract
  • Dessert Chocolate Sauce
  • 160g Dairyfine Chocolate Mini Eggs
  • 300g Soft Cheese
  • 100g Double Cream
  • 2 tbsp Icing Sugar, sifted
  • 6 Ramekin Dishes
  • Sandwich Bags

  

Method

  1. In a sandwich bag, crush the biscuits using a rolling pin. Melt the butter in a pan and stir in the biscuits, mixing until completely combined. Add a couple of spoonfuls to the bottom of each ramekin dish, pressing down and levelling the mixture, then place in the fridge for 20 minutes to set.
  2. In the meantime, add the cheese, vanilla extract, sugar and cream to a bowl and whisk until smooth.
  3. Add 1 bag of mini eggs to another sandwich bag and bash with a rolling pin until you have small chunks.
  4. Add the mini eggs chunks to the cheesecake mix and gently swirl. Once the biscuit bases have set, squeeze a blob of chocolate sauce onto each and spread evenly with a spoon.
  5. Spoon in the cheesecake mixture until it reaches the top of each ramekin dish and level with a spoon or a spatula.
  6. Chill in the fridge for at least another 30 minutes or overnight. Once set, decorate with a few mini eggs and bash any leftover mini eggs to sprinkle on top.