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Mini Chocolate Egg Cheesecake Bites
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Serves 16
These little treats pack a big amount of sweet, chocolatey goodness.
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Ingredients:
14 graham cracker squares
3 tablespoons butter, melted
1 tablespoon sugar
16 oz cream cheese softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup heavy cream
8 oz semi-sweet chocolate
1 cup shredded coconut toasted
Chocolate mini eggs
Directions:
Preheat oven to 350° F.
Place the graham crackers into a food processor. Pulse until crumbly.
Mix graham cracker crumbs, melted butter and sugar in a mixing bowl. Stir together well.
Scoop out a tablespoon of graham cracker crumb mixture. Place it into each mini cup and line the sides. Set aside.
Place the cream cheese and sugar into a large mixing bowl and use a hand mixer to cream the two ingredients together.
Add the eggs and vanilla extract to the cream cheese bowl and mix together until well combined.
Spoon an equal amount of the cheesecake mixture into each mini cup.
Place the pan into the oven and bake for 13-15 minutes. Turn off oven and leave the door slightly open to allow cheesecake to cool for 5 minutes. Then remove the pan from oven and place on wire rack to cool completely.
Place the heavy cream with the chocolate in a saucepan. Set to low heat and stir together.
Top each mini cheesecake with a melted chocolate, toasted coconut and chocolate mini eggs.
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Mini Chocolate Egg Cheesecake Bites
Serves 16
Ingredients:
14 graham cracker squares
3 tablespoons butter, melted
1 tablespoon sugar
16 oz cream cheese softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup heavy cream
8 oz semi-sweet chocolate
1 cup shredded coconut toasted
Chocolate mini eggs
Directions:
Preheat oven to 350° F.
Place the graham crackers into a food processor. Pulse until crumbly.
Mix graham cracker crumbs, melted butter and sugar in a mixing bowl. Stir together well.
Scoop out a tablespoon of graham cracker crumb mixture. Place it into each mini cup and line the sides. Set aside.
Place the cream cheese and sugar into a large mixing bowl and use a hand mixer to cream the two ingredients together.
Add the eggs and vanilla extract to the cream cheese bowl and mix together until well combined.
Spoon an equal amount of the cheesecake mixture into each mini cup.
Place the pan into the oven and bake for 13-15 minutes. Turn off oven and leave the door slightly open to allow cheesecake to cool for 5 minutes. Then remove the pan from oven and place on wire rack to cool completely.
Place the heavy cream with the chocolate in a saucepan. Set to low heat and stir together.
Top each mini cheesecake with a melted chocolate, toasted coconut and chocolate mini eggs.
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