Festive Mini Cakes (Print Version)

# Ingredients:

→ Biscuit Base

01 - 100g butter, melted

02 - 200g crushed digestive biscuits

→ Cheesecake Filling

03 - 50g caster or icing sugar

04 - 150g smashed Easter chocolates

05 - 300g mascarpone or cream cheese, at room temperature

06 - 1 tsp vanilla essence

07 - 150ml whipping cream

→ Decoration

08 - 150g Easter chocolate pieces

09 - 1 tablespoon of icing sugar

10 - Grated chocolate or sprinkles for topping

11 - 125ml double cream

# Instructions:

01 - Crush the biscuits finely using a food processor. Stir in melted butter until combined. If you’re using a lined mini cake tin, prep it now. Spread the mixture across 12 mini moulds, pressing it down firmly with a spoon.

02 - Beat vanilla extract, soft cream cheese, and caster or icing sugar together in a bowl until smooth and creamy.

03 - You can either whip the cream separately until it forms stiff peaks and then fold it into your cream cheese mixture, or blend everything at the same time until thick and luscious.

04 - Carefully mix the broken Easter chocolates into the creamy cheese mixture, making sure they’re evenly spread.

05 - Spoon the creamy filling over the biscuit layers, smoothing the tops. Chill for at least 4 hours in the fridge, or 2-3 hours in the freezer, until completely firm.

06 - Gently pop out the cooled cheesecakes from their moulds. Whip the double cream with icing sugar until thick, then pipe it on each one if you like. Add grated chocolate, sprinkles, and Easter chocolates to finish.

# Notes:

01 - These individual cheesecakes are easy to prep the day before and don't need any baking.

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