Mini Easter Cheesecakes (Print Version)

# Ingredients:

→ Biscuit Base

01 - 200 g digestives
02 - 100 g unsalted butter, melted

→ Cheesecake Filling

03 - 300 g full-fat soft cream cheese or mascarpone, at room temperature
04 - 50 g icing sugar or caster sugar
05 - 1 tsp vanilla extract
06 - 150 ml double cream
07 - 150 g Easter chocolates, crushed

→ Decoration

08 - 125 ml double cream
09 - 1 tbsp icing sugar
10 - Sprinkles or grated chocolate
11 - 150 g Easter chocolates

# Instructions:

01 - Blitz the biscuits in a food processor and mix with melted butter. Line the mini cake tin if desired, portion the mixture into 12 mini cake moulds, and press down firmly with a spoon.
02 - In a large bowl, whisk together full-fat soft cream cheese, icing sugar, and vanilla extract until smooth. Whip double cream in a separate bowl to stiff peaks and fold into the mixture, or pour the cream into the cheesecake mixture and whip until thick. Fold in the crushed Easter chocolates. Divide the mixture between the 12 cheesecakes and smooth the tops. Refrigerate for 3-4 hours or freeze for 2-3 hours.
03 - Carefully remove the cheesecakes from the tin. Whip double cream and icing sugar until thick, then pipe onto the cheesecakes. Sprinkle with sprinkles, grated chocolate, and Easter chocolates.

# Notes:

01 - These will last in the fridge for up to 3 days once made.
02 - You can serve the cheesecakes in small ramekins or glasses as an alternative presentation.
03 - Cupcake cases can be used but may make removal difficult.
04 - Any type of Easter chocolates can be used; experiment with a variety for different flavors.

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