Put your muffin trays to work for something other than muffins! These sweet little mini cheesecakes will be a hit this Easter, topped with speckled chocolate Easter egg nests.
Ingredients
- 250 g Arnott's Nice biscuits
- 80 g butter melted
- 500 g cream cheese
- 2 eggs
- 100 ml cream
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 1 handful shredded coconut *to decorate
- 1 packet speckled chocolate eggs *to decorate
Method
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Step 1Preheat oven to 180C (160C fan-forced). Line a 12-hole muffin tray with paper muffin cases.
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Step 2In a food processor, blitz biscuits to form a fine crumb. Transfer to a bowl, add melted butter and mix to combine. Divide evenly between muffin cases and use the back of a spoon to press down firmly, smoothing the tops.
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Step 3Wipe out food processor bowl and add cream cheese. Process cream cheese for 1-2 minutes until smooth. Add eggs, cream, caster sugar and vanilla and process to combine. Pour over biscuit bases to fill muffin cases.
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Step 4Bake for 20 minutes, turning trays halfway, until just cooked. Turn off oven, leave door ajar and allow to cool. Transfer trays to fridge to cool completely.
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Step 5To serve, carefully remove paper cases and place cheesecakes on serving platter. Top with a sprinkling of shredded coconut and speckled eggs.
Recipe Notes
These are a basic vanilla baked cheesecake, but you could flavour them up if you prefer eg lemon juice or raspberries would be a delicious addition.
Any plain sweet biscuit will do for the base.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (2)
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