Vanya Insull: Easter Cheesecake Cups - VJ Cooks 

COOKIE CRUMB 

• 150g Super Wine biscuits 
• 75g butter, melted 

CHOCOLATE WHIP 

• 100g milk chocolate 
• 225g cream cheese 
• 50g icing sugar 
• 250ml cream 

TOPPING 

• 90g Mini easter eggs 

1. Cookie crumble: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined. 

1. Spoon half of the cookie crumbs into the bottom of 4 glass tumblers.  

1. Chocolate Whip: Melt the chocolate in a glass bowl in the microwave, then set aside to cool slightly. 

1. Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth.  

1. With the mixer still going, slowly pour in half a cup of cream. Pour in the rest of the cream and continue to whip until soft peaks form. 

1. Remove the bowl from the mixer. Gently pour in the cooled, melted chocolate carefully folding it through as you go until there are white and chocolate swirls. Do not combine completely. 

1. Spoon half of the chocolate whip on top of the cookie base evenly amongst the cups. Add another layer of cookie crumb and then the rest of the chocolate whip.  

1. Add the mini easter eggs to the top then chill for at least 4 hours until ready to serve.