Easter Mini Cheesecakes

Ingredients cheesecake.jpg

100g mini eggs
400g mini eggs, crushed
100g milk chocolate, grated
3 tbsp unsalted butter, melted
120g digestive biscuits, crushed
400G cream cheese
100g double cream
100g icing sugar
1 tsp vanilla extract
Food colouring of choice


Step 1: Line a 12 cup muffin tin with bun cases.

Step 2: Add the crushed digestives, 100g of the crushed mini eggs and melted butter into a large bowl and combine. Divide the mixture between the bun cases.

Step 3: In a separate bowl, add the cream cheese, double cream, vanilla extract and sugar and whisk until combined. Once combined, add in the rest of the crushed mini eggs and fold until evenly distributed.

Step 4: Divide the mixture in 4 bowls and add different food colouring to each one, until you get your desired colour.

Step 5: Layer the mixtures up, on top of the biscuit base and place in the fridge for 30 minutes.

Top with more mini eggs and some grated chocolate and enjoy!