5-Ingredient Choc-Mint Cheesecakes

Makes 24

INGREDIENTS

100g chocolate sandwich biscuits

1 small tub (500g) plain full cream yoghurt

⅓ tin (130g) NESTLÉ Full Cream Sweetened Condensed Milk

½ slab (40g) NESTLÉ Milky Bar Original

1 slab (85g) NESTLÉ Aero Peppermint

Serving Suggestion:

Fresh mint

METHOD

Line a mini muffin tray (24 holes) with greased mini cupcake liners.
Add the biscuits to a large resealable bag and crush them using a rolling pin. Sprinkle the cookie crumbs into a microwave-safe bowl. Microwave on high for about 30 seconds. Divide and press the cookies firmly into the bottom of the cupcake liners. Refrigerate until needed.
In a large microwave-safe mixing bowl. Add the yoghurt and NESTLÉ Full Cream Sweetened Condensed Milk and whisk to combine.
Microwave the yoghurt mixture on high, for 2-3 minutes. Stir rapidly and place back in the microwave for another 1½ minutes, stirring again until creamy and smooth in texture. Chef’s Tip: Ensure not to overcook the mixture. We used a 900W microwave. Cook ½-1 minute longer if using a microwave with a lower wattage.
Break the ½ slab of NESTLÉ Milky Bar Original into small pieces and sprinkle into the hot mixture. Stir until melted and dissolved.
Allow the mixture to cool, 20 minutes, then crumble ¾ of the NESTLÉ Aero Peppermint slab into the yoghurt mixture. Stir well.
Divide the mixture between the 24 cupcake liners, filling each to the top. Crumble and sprinkle the remaining ¼ slab of Aero Peppermint over each ‘cheesecake’ and refrigerate overnight to set.
When the ‘cheesecakes’ have set, remove from the fridge and transfer the choc-mint ‘cheesecakes’ to a serving platter and garnish with fresh mint sprigs. ENJOY!

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍