Cherry Ripe Cheesecake
Makes 2 small cheesecakes in small pie tins
- 10 Anzac biscuits crushed
- 2 tablespoons of butter melted
- 1/2 a family block of chocolate melted (I used cherry ripe)
- 1 tub of spreadable cream cheese (I used low fat)
- line your pie tins with glad wrap.
- combine the crushed biscuits & melted butter & line the bottom of the tins, pressing it in.
- melt the chocolate, allow to cool slightly & then stir through the cream cheese.
- spoon chocolate cheese mix onto the biscuit base.
- cover in more glad wrap & put in the fridge to set for at least 4 hours.
- remove glad wrap & remove from tins & serve.
Sorry for the average photo, it was taken at night with my iPhone. You can just see the cherry ripe chunks in it, yum!
- I was going to make 4 cheesecakes so made enough biscuit base for 4 originally.
- I was going to add a small tub of sour cream to the chocolate & cream cheese mix but I bought the wrong kind so didn't end up with enough mix for 4 cheesecakes.
- I put the extra biscuit base on top of the cheesecake, making it more like a slice.
- you could use any type of chocolate you like.
- I used dark (cherry ripe) & would probably next time add a tablespoon of sugar to the cheese mix to make it slightly sweeter, if you used milk or white chocolate I don't think you wound need the sugar.
- you could use any type of biscuits crushed for the base.
These turned out really great considering they only had 4 ingredients. We ended up cutting each one in half to share as it was pretty rich. I will definitely make this again & experiment with chocolate flavours, the possibilities are endless, yum!!!