Today I decided to make these delicious Mini Easter Cheesecakes with Chocolate Ganache, Toasted Coconut Flakes, and Mini Cadbury Eggs! These were so much fun to make and they were fairly simple. The only alterations I had to make was to use slightly more heavy cream, however, I didn't have heavy cream, so I used whipping cream, which is a fairly similar consistency. As for the coconut flakes, I toasted them for about 1.5min at 220C, which gave them a nice golden brown colour. I was also super excited to find these mini Cadbury eggs, as they're adorable! I knew I had to make a dessert with them as soon as I saw them at the grocery store! In terms of baking, it took 15min at 350F and 5min cooling in the oven, plus 15min cooling in the pan. They seemed a bit gooey, but once I let them cool in the fridge they solidify a bit more, which was terrific! This recipe made 12 mini cheesecakes in total, and I hope you enjoyed this review! Happy baking :)
Here is the link to the recipe: apumpkinandaprincess.com
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