Easter cooking with kids – bound to involve chocolate! Baking with my boys is one of my favourite things. Time away from the dreaded screen, something that we all enjoy doing and you get to eat at the end – something that we all love!
We all want to encourage our children to eat a healthy diet but treats are usually part of Easter for most families in some form or another. I was looking for a recipe that involved Easter cooking with kids but wanted something a bit different from the usual cupcakes or Easter cornflake cakes. I found this recipe for mini chocolate cheesecakes and they were a winner so thought I’d share the recipe with you.
They are really simple and are extremely delicious. A lovely treat or even as dessert on Easter Sunday if you are planning a family meal. They do contain chocolate and butter so are a real treat – but it is nearly Easter!
My 11 year old baked them completely by himself but I think they are equally well suited to much younger children with only a little bit of adult help. Here’s how we did it, hope it gives you some ideas and if you have any great ideas for Easter cooking with kids then please share them with us.
Ingredients:- Base – 14 milk chocolate digestive biscuits, finely crushed and 100g of butter melted.
Filling – 500g tub of ricotta cheese, 3 eggs (beaten), 1 tsp vanilla extract, 200g dark choclate (broken into chunks and melted), 125g icing sugar, mini chocolate eggs.
Method:- Heat oven to 150C/130C fan/gas 2.
Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin (always the fun part in our house and I also forgot how much I love chocolate digestives!).
Tip into a bowl, stir in the melted butter until the crumbs are nicely coated. Spoon between the paper cases. Press down into the bottoms to make a firm base (we found it easier to do this with our fingers).
To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Stir in the icing sugar. Beat everything together. We used an electric whisk (because boys seem to like gadgets!) but I’m sure a wooden spoon would work equally as well.
Spoon into the paper cases right up to the top.
Bake for 30 mins. Remove from the oven and gently push your mini eggs into the top of each cheesecake.
Let the cheesecakes cool completely before eating. It’s a good idea to leave them in the muffin tin until completely cold otherwise we found they completely collapse if you try to take them out while still hot.
Can be kept in the fridge for upto 3 days.
Our Easter cupcake gift makes a lovely gift and comes with 12 muffin cases, 12 Easter sticks, 24 mini chocolate eggs and a recipe card, perfect for making these little cheesecakes. They make a lovely Easter gift for any baking fans. Hope you enjoy!
Thanks to BBC Good Food for the recipe!