Easter Mini Cheesecakes

Line a 12 hole muffin tin with Dr Oetker Muffin Cases. 

In a large bowl, combine the crushed biscuits, Dr Oetker Cocoa Powder and melted butter until combined. Divide the biscuit mix between the 12 muffin cases. Use the back of a spoon to level out the biscuit and leave in the fridge while you make the cheesecake filling.  

For the cheesecake mix, in a large bowl, whisk together the full-fat soft cream cheese, icing sugar and Dr Oetker Madagascan Vanilla Extract until smooth. 

Pour in the double cream and whisk until the mix has thickened.  

Fold in the crushed chocolate eggs.  

Remove the tray from the fridge and divide the mixture between the 12 bases. Use the back of a spoon to smooth the top 

Set the cheesecakes in the fridge for at least 3-4 hours or overnight. 

Once the cheesecakes are set. carefully remove muffin case from each cheesecake.  

In a large bowl, whisk the double cream and Dr Oetker Madagascan Vanilla until thick. Pipe or dollop some cream on the top of each cheesecake.   

Decorate with Dr Oetker The Joy of Easter Sprinkles and some extra mini chocolate eggs. Leave in the fridge until you’re ready to serve.