Robyn's Mini Cheese Cakes

INGREDIENTS

1 Crunchie bar (Crushed)
1 Flake bar (Crushed)
300ml Cream (Stiff Peaks)
250gms Marscapone Cheese
25ml Light Port
Base
150gms Butter (Melted)
20gms Choc Chips (Crushed)
1.5 Packets Chocolate Ripple Biscuits (Crushed)

METHOD
Get out your smallest Muffin tin.
Coat with butter to stop sticking.
Base
Add all ingredients into a bowl and mix in well with hands.
Make sure the mixture in sticking well together.
Spoon out into muffin tin 1T in each. Smooth down on bottom of tin.
Place in fridge while preparing cheesecake mixture.
Cheese Cake Mixture
Whip cream to stiff peaks.
Fold in marscapone cheese.
Fold in crushed chocolate and light port.

Flatten over the biscuit bases.
Cover and place in fridge to set.


Robyn or Sophie Cooking/Taste Review-

These are very easy to make... Just make sure you whip the
cream to stiff peaks. Also make sure to cover when you refriderate
as i made this mistake and was a small tougher layer on top.

Taste Testers Review-
This tasted like cream cake. Maybe try with the crunchie
mini bites instead, as the honey comb melted.
Benjamin Knights

COOK IT. TASTE IT. RATE IT.
NAME(SOPHIE OR ROBYN)