| Mini Easter Egg Cheesecakes
Mini Easter Egg Cheesecakes
Delight your loved ones this Easter with these cute mini cheesecakes, made with Griffin's Malt biscuits.
Ingredients
For the base:
- 1 packet of Griffin’s Malt biscuits
- 125g Butter, melted
For the cheesecake filling:
- 300g Cream Cheese, at room temp
- 150ml Cream
- 1 tsp Vanilla Essence
- 150 g Easter Chocolates, crushed
Decoration:
- 125ml Cream
- 1 tbsp Icing Sugar
- Chocolate, to grate
- 150 g Easter Chocolates
Instructions
- Grease a 12 piece cupcake tin and line with long strips of baking paper to create ‘handles’. These will help you pull out the cheesecakes later.
- Pulse the Malt biscuits in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
- Press a tablespoon of the base mixture into each cupcake space. Place in the fridge to set while you make the cheesecake mixture.
- To make the cheesecake mixture, beat the cream cheese, and vanilla in a large bowl.
- In a separate bowl, whip the cream to stiff peaks. Fold the whipped cream and crushed chocolates into the cream cheese mixture, making sure it is fully combined.
- Divide the filling between the 12 bases and refrigerate for 2 hours.
- Once set, use the baking paper handles to lift each cheesecake out of the tin and place on a plate.
- To decorate, whip 125ml of cream with the icing sugar to form stiff peaks. Pipe the cream on top of each cheesecake and follow with grated chocolate and mini easter eggs.
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Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.
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