Description

These Mini Chocolate Cheesecakes combine a crunchy milk chocolate digestive biscuit base with a rich and creamy ricotta and dark chocolate filling. Individually portioned in muffin cases and topped with colorful mini chocolate eggs, these delightful desserts are perfect for sharing at parties or enjoying as a sweet treat any time.

Ingredients

Scale

Base

14 milk chocolate digestive biscuits, finely crushed
100g butter, melted

Filling

500g tub ricotta
3 eggs, beaten
1 tsp vanilla extract
200g cheap dark chocolate, broken into chunks and melted
125g icing sugar, sifted

Topping

36 mini chocolate eggs

Instructions

Prepare the oven and muffin tin: Heat the oven to 150°C (130°C fan)/gas mark 2. Line the holes of a muffin tin with 12 paper muffin cases to prevent sticking and make removal easier.
Make the biscuit base: Place the milk chocolate digestive biscuits in a food bag and crush them into fine crumbs using the end of a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter until all crumbs are well coated. Spoon the mixture evenly into the paper cases and press down firmly to create a compact base.
Prepare the filling mixture: In a large mixing bowl, combine the ricotta, beaten eggs, vanilla extract, and melted dark chocolate. Sift the icing sugar into the bowl. Using an electric whisk or wooden spoon, beat all ingredients together until the mixture is smooth and fully combined.
Fill the cases and bake: Spoon the filling evenly into the prepared biscuit bases, filling right up to the top of each paper case. Gently tap the muffin tin on the bench to release any air bubbles trapped in the filling. Place the tin in the oven and bake for 30 minutes.
Add chocolate egg topping and cool: Remove the cheesecakes from the oven and carefully press 3 mini chocolate eggs into the top of each cheesecake while still warm. Allow the cheesecakes to cool completely at room temperature before serving. Store any leftovers in the fridge for up to 3 days.

Notes

Use a food bag and rolling pin to easily crush biscuits to a fine crumb without the need for a food processor.
Pressing the base firmly before filling helps the cheesecakes hold their shape.
Ensure the chocolate used for melting is not too expensive or high quality, as cheaper dark chocolate melts well and adds a delightful flavor.
Allow cheesecakes to cool fully to set properly before removing from the tin.
These cheesecakes can be stored in the refrigerator for up to 3 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: mini chocolate cheesecakes, ricotta cheesecake, chocolate biscuit base, easy cheesecake recipe, individual cheesecakes, party dessert