My oh my .. what a long title .. Milk Choc Rice Krispies Mini Cheesecake .. hehehe
I have always wanted to make cheesecake. So when a fellow Resipinet member shared this easy peasy cheesecake recipe, which made use of Milk Choc Rice Krispies, I had to try them.
75 gm digestive biscuites, crushed
45 gm butter, melted
250 gm cream cheese, softened to room temperature
40 gm sugar (original recipe called for 30 gms sugar)
1 egg (Grade A)
1 tsp vanilla essence
35 gm milk choc rice krispies + more for topping
Preheat oven to 175C.
Line 9 of a 12 holes muffin tins with paper cases.
Mix butter and crushed digestives and divide among the prepared wells. Press evenly into the bottom of the wells. Bake for about 5 mins (recipe called for the crust to be refrigerated till ready to use). Put aside to cool.
Lower oven temperature to 150C.
In a bowl, whisk cream cheese and sugar until smooth.
Then add egg and vanilla essence and mix well.
Using a spoon, fold in the milk choc rice krispies.
Spoon filling into the crusts, dividing evenly and then bake for about 15 mins.
Transfer to wire rack to cool and refrigerate.
Just before serving, break more choc and top the baked cheesecake.
Hmm .. you know what .. mine didnt need any topping at all and yah I microwaved mine a little. I just love mine served warm .. the goeyness of the melted choc and the crispiness of the rice krispies .. it was just heaven!!