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Mini Marble Blender Cheesecakes

Easter is just around the corner, and…………………………………………………go chocolate!!!!

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If you’re hosting an Easter get together, these are the perfect, easy to make, delicious treat.

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And, they’re pretty too.  Who doesn’t love cheesecake?  And who doesn’t love the best of both, chocolate and vanilla? These little treats are also studded with dark chocolate chips, all the more, more!

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And the best news (aside from how delicious they are), is that you can make the entire batch in a food processor, little fuss, quick and easy, a big batch of 24 in under an hour.

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Mini Marble Blender Cheesecakes

(Makes 24)

Base:

200g Biscuits (I used Tennis Biscuits)

4T salted butter (melted)

2T Cocoa powder

Cheesecake:

750g medium fat cream cheese at room temp

1 cup caster (granulated) sugar

2 eggs

2T plain flour

1 cup sour cream

2 tsp vanilla essence

3T cocoa powder

¾ cup dark chocolate chips

Method

  1. Preheat oven to 160 degrees C, and line cupcake trays with paper cups.
  2. In a food processor, whizz the biscuits until fine. Once finely crushed, add the melted butter and sifted cocoa powder, and mix until well combined.  If the mixture is too dry, add a little more melted butter.  Scoop the biscuit mixture into the cups and using the back of a tablespoon, press down so the base is compact.  Place the trays in the fridge for the bases to set.
  3. Clean out the food processor and move onto making the cheesecake mixture.
  4. Whizz the cream cheese until smooth.
  5. Add the eggs and combine, followed by the sugar.
  6. Add the sour cream and vanilla and blend, followed by the sifted flour.  Remember to scrape down the sides of the bowl to ensure the ingredients are well incorporated.
  7. Scoop out half the mixture and set aside.
  8. Add the sifted cocoa powder to the remaining mixture and blend until incorporated.  Stir in the chocolate chips, and reserve a few to top.
  9. Remove the cupcake trays from the fridge.  Scoop half the vanilla and half the chocolate mixture into each cup, then using a fork, form swirls to give the marble effect.  Top with a couple of chocolate chips.
  10. Bake for approximately 20 to 25 minutes, until the centre is firm to the touch.
  11. Remove the cheesecakes from the oven and allow them to cool in the trays for about 10 minutes, before carefully transferring them to a wire rack to cool completely.  They can be stored in the fridge, or at room temperature in an airtight container.

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Until next time…

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Hi, I’m Genevieve


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