SERVES: 4
Ingredients
Cheesecake mix
350g Philadelphia Original Cream Cheese
80g caster sugar
1 teaspoon vanilla extract
1 tablespoon milk
150g 0% fat Greek yoghurt
Brownie
100g butter, melted
110g caster sugar
½ teaspoon vanilla extract
85g dark chocolate, melted and cooled
1 egg
60g plain flour
15g cocoa powder
½ teaspoon salt
Mini chocolate eggs
Preparations
1. Preheat the oven to 180°C. Grease and line a 7-inch square cake tin. Into a large bowl, sieve together the plain flour, cocoa powder, and salt. Set aside.
2. Start by making your brownie batter. To a large bowl add the butter, caster sugar, and vanilla. Using an electric hand mixer, whisk for 5 minutes or until light, pale, and fluffy.
3. Next add the egg and mix until fully combined.
4. Add the melted chocolate and mix until fully combined.
5. Add your reserved dry ingredients. Stir until fully combined.
6. Spoon the batter into your lined cake tin and smooth into one even layer. Bake for 25–30 minutes or until cooked through yet still fudgy. Set aside and leave to cool completely.
7. Meanwhile, make your cheesecake filling. In a large bowl, add the Philadelphia Original Cream Cheese, caster sugar, vanilla extract, and milk. Mix until fully combined and smooth.
8. Add the yoghurt and stir until fully combined.
9. Once cooled, cut out discs of brownie using a cookie cutter. (It is important you use a cutter that is the correct size so the brownie fits down into the bottom of your chosen glass.) Set your brownie discs aside until needed.
10. It's now time to assemble your cheesecakes! Simply place your brownie discs into the bottom of your glass and gently press down.
11. Next fill your glasses with cheesecake mix and top with mini chocolate eggs. Eat straight away or refrigerate for 3–4 hours, Serve and enjoy!
