Mini Chocolate Cheesecakes

Yummy and easy. That's the best way to describe the mini chocolate cheesecakes I made for dessert on Sunday night. 

They were inspired by the mini lemon cheesecakes in this months Coles magazine. I am not a huge fan of lemon, and I knew my sister would eat it if it was chocolate! So I changed the recipe slightly.

You will need:
250g spreadable cream cheese at room temperature
Packet of chocolate biscuits (I used Arnots choc ripple)
500ml chocolate ice cream
12 hole muffin pan
12 muffin casings
Flake chocolate for serving

Step 1. Once the cream cheese has reached room temperature (this is really important otherwise the mixture will turn out lumpy), place it into a large bowl and scoop in the chocolate ice cream. Wait 5 minutes for the ice cream to melt.

Step 2. While you are waiting for the ice cream to melt, place the 12 muffin casings into the muffin pan and place a chocolate biscuit at the bottom of each.

Step 3. Once the ice cream has melted, use a metal spoon to combine it with the cream cheese and immediately place into the muffin tins.

Step 4. Freeze for 4 hours or until firm. Sprinkle the flake on top when you are ready to serve.

Happy Eating!

- J x

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