Cheeky Chocolate Cheesecake
This deliciously delectable chocolate cheesecake recipe is sure to be a hit amongst adults and kids!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 14 graham crackers
- 3.5 ounces of butter (melted)
- 18 ounces of ricotta cheese
- 3 eggs (beaten)
- 1 tsp of vanilla extract
- 7 ounces of cheap dark chocolate (melted)
- 4.5 ounces of icing sugar
- 36 mini chocolate eggs
Instructions
- Preheat your oven to 150F. Line a muffin tin with 12 paper or eco-friendly muffin liners. Put the graham crackers in a ziplock bag and smash into small crumbs with a rolling pin. Tip the crushed graham crackers into a bowl and stir in the melted butter until the crumbs are coated evenly. Once done, spoon into the muffin cases and press the crumbs down until they form a firm layer on the bottom.
- For the filling, put the ricotta, eggs, vanilla, and melted dark chocolate into a large mixing bowl. Use a sieve to sift in the icing sugar and mix everything together until very well combined. Spoon the cheesecake mixture into the cases until to the top, then tap the whole tin on a table to get rid of any air bubbles. Bake your mini cheesecakes for 30 minutes, then remove from the oven and gently place three mini eggs into the top of each cheesecake. Make sure your desserts have cooled completely before serving.
Notes
They can be kept in the fridge for up to 3 days!
Keywords: Chocolate Cheesecake
Find it online: https://tootsweet4two.com/5-ways-to-use-up-leftover-easter-eggs/
