Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 160°C/140°C fan and line a muffin tray with 8 silicone moulds or liners.
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For
8
M
I
Biscuit Base
80
g
Digestive biscuits
20
g
Lighter butter, melted - I used Lurpak
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Per Serving
Calories
165kcal
Fat
8.7g
Carbs
15.6g
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Troubleshooting 1. Why is my cheesecake still wobbly? The centre should still have a slight wobble when you take them out they will continue to set as they cool and chill. Overbaking will make them dry and slightly crumbly. 2. Prevent cracking (big one for baked cheesecakes) Make sure all ingredients are at room temperature before mixing this helps everything combine smoothly and reduces the risk of cracks. Sweetener note If using a granulated sweetener, make sure it’s one that dissolves well (like erythritol blends). Some sweeteners can leave a slightly grainy texture if not fully dissolved. 4Cocoa powder lumping If your mixture looks slightly lumpy, keep whisking gently this is usually just the cocoa powder and will smooth out. 5. Mini Egg distribution Don’t overmix once you add the Mini Eggs, fold them through gently so they stay evenly distributed rather than sinking to the bottom. 6. Base tip Press the base down firmly if it’s too loose, it can crumble when you remove them from the moulds. 7. Removing from moulds Let the cheesecakes chill fully before removing from the moulds. If using silicone, gently peel them away rather than pushing from the bottom to keep the shape clean. 8. Texture expectation These are lighter than a traditional full-fat cheesecake due to the yoghurt, but still creamy with a soft, mousse like centre once chilled.
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 160°C/140°C fan and line a muffin tray with 8 silicone moulds or liners.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
Biscuit Base
80
g
Digestive biscuits
20
g
Lighter butter, melted - I used Lurpak
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
165kcal
Fat
8.7g
Carbs
15.6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Troubleshooting 1. Why is my cheesecake still wobbly? The centre should still have a slight wobble when you take them out they will continue to set as they cool and chill. Overbaking will make them dry and slightly crumbly. 2. Prevent cracking (big one for baked cheesecakes) Make sure all ingredients are at room temperature before mixing this helps everything combine smoothly and reduces the risk of cracks. Sweetener note If using a granulated sweetener, make sure it’s one that dissolves well (like erythritol blends). Some sweeteners can leave a slightly grainy texture if not fully dissolved. 4Cocoa powder lumping If your mixture looks slightly lumpy, keep whisking gently this is usually just the cocoa powder and will smooth out. 5. Mini Egg distribution Don’t overmix once you add the Mini Eggs, fold them through gently so they stay evenly distributed rather than sinking to the bottom. 6. Base tip Press the base down firmly if it’s too loose, it can crumble when you remove them from the moulds. 7. Removing from moulds Let the cheesecakes chill fully before removing from the moulds. If using silicone, gently peel them away rather than pushing from the bottom to keep the shape clean. 8. Texture expectation These are lighter than a traditional full-fat cheesecake due to the yoghurt, but still creamy with a soft, mousse like centre once chilled.
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Made it?
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