Did the kids get a little more chocolate than you bargained for?
Why not help them make a little dent in their stash with our scrumptious and easy recipe.
You will need:
- 14 milk chocolate digestive biscuits
- 100g butter, melted
For the filling:
- 500g ricotta
- 3 eggs, beaten
- 1 tsp vanilla extract
- 200g dark chocolate
- 125g icing sugar
- Chocolate mini eggs
Let’s get started!
Start by heating the oven to 150c
Line a muffin tin with 12 paper cases.
Place the digestives into a food bag and bash to small crumbs with the end of a rolling pin.
Tip the crumbs into a bowl, and stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. press down into the bottoms to make a firm base.
To make the filling, put the ricotta, eggs, vanilla extract and melted chocolate into a large mixing bowl.
Sift in the icing sugar and beat everything together until well combined.
Spoon the mixture into the paper cases right up to the tops, then tap the whole tin on the worktop to get rid of any air bubbles.
Bake for 30 minutes, then remove from the oven and gently push mini eggs into the top of each cheesecake.
Let the cheesecakes cool completely before serving.