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low fat easter mini cheesecake

Low Fat Easter Chocolate Cheesecake Mini Pots

Rachel
A low fat chocolate cheesecake dessert. Perfect for using leftover chocolate!
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert, Pudding
Cuisine American, British
Servings 6
Calories 338 kcal

Equipment

Small Glass Pudding Jars

Ingredients
  

  • 400 g Quark (Fat Free or fromage frais)
  • 60 g Caster Sugar
  • 150 g Chocolate (Dark, milk or white)
  • 100 g Biscoff Biscuits (or ginger biscuits)
  • 50 g Mini Eggs (For decoration)

Instructions
 

  • Open the quark container and drain any excess liquid.
  • Mix the quark and sugar together, and set aside. Melt the chocolate in the microwave for a few seconds at a time. Leave to cool.
  • Bash the biscuits in a food bag and divide them between 6 small glasses.
  • Fold the cooled chocolate into the quark mixture, then spoon on top of the crushed biscuits.
  • Chill in the fridge for a least 2 hours. When ready to eat, decorate with chopped mini egg and extra crushed biscuits.
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Nutrition

Calories: 338kcalCarbohydrates: 45gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 5mgSodium: 149mgPotassium: 15mgFiber: 1gSugar: 37gVitamin A: 92IUVitamin C: 0.4mgCalcium: 48mgIron: 1mg
Keyword fat free cheesecake
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