Top Easter desserts - Mini Easter cheesecakes

2. Mini Easter cheesecakes

METHOD

• Step 1
  Line 8 holes of a 1/3 cup-capacity muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.
• Step 2
  Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.
• Step 3
  Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate. Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.
• Step 4
  Push 1 Easter egg into the centre of each cheesecake. Cover. Refrigerate for 3 to 4 hours or until set.
• Step 5
  Remove cheesecakes from pan. Dust with cocoa. Serve.

• 1. Chocolate hazelnut cake

• 3.Soft-centred chocolate Easter egg puddings

• 4.Zumbo Easter eggs