Mini Easter Cheesecakes

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KJ:1,502/piece, P:6.5, C:20, F:28 *Makes 6

Ingredients:

250g cream cheese

1/2 cup greek yoghurt

2 tbsp maple syrup

1 tsp gelatine powder

1 tbsp boiling water

180g dark chocolate (recipe is refined sugar free depending on type of chocolate used)

Method:

  • Melt 80g dark chocolate on low heat over the stove top

  • Line a muffin tray with 6 muffin cases

  • Spoon a small layer of melted chocolate into each case to cover the base

  • Place in the freezer

  • In a blender/food processor, add the cream cheese, yoghurt and maple syrup. Blend to combine till smooth.

  • Melt 100g of dark chocolate over the stove on low heat

  • Add 1 tbsp of boiling water to a shallow glass/bowl. Sprinkle the gelatine powder over the water and stir to combine

  • Add the melted chocolate and gelatine mix to the blender and combine till smooth

  • Take the muffin cases out of the freezer and spoon the filling into the cases till full and even

  • Place back in the fridge for a minimum of two hours to set.

  • Top with any Easter eggs you like

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Melanie de LaineComment