Choco Mint Mini Cheesecakes

Ingredients list for Choco Mint Mini Cheesecakes

• 1 cup + for garnishing Dark chocolate chopped
• 4-5 Peppermint pops
• 8-10 Digestive biscuits
• 4 tablespoons Butter melted
• 2 tablespoons Carrageenan (vegetarian gelatin)
• 1 1/2 cups Hung yogurt
• 1 cup Cream cheese
• 1 cup Whipped cream
• 1/4 cup Condensed milk
• 1/2 cup Powdered sugar
• 1/2 teaspoon Peppermint essence
• 1 cup Milk

Method

1. Crush biscuits into a coarse powder in a grinder jar and place in a bowl. Add butter and mix well. Put this mixture into individual paper muffin cups and spread lightly. Refrigerate to set.
2. Mix carrageenan in a little water and heat in microwave for a minute. Remove from heat and set aside.
3. Melt chocolate in a microwave for a minute. Remove from heat and mix till smooth.
4. Blend together hung yogurt and cream cheese in a bowl with an electric blender until smooth.
5. Crush the peppermint pops.
6. Add melted chocolate to the bowl and fold. Add whipped cream and fold.
7. Add condensed milk and mix well. Add powdered sugar and mix well till well incorporated.
8. Reserve some of the crushed peppermint pops and add remaining along with peppermint essence and mix well.
9. Add milk and mix well. Add dissolved carrageenan and mix well.
10. Pour this mixture into the prepared muffin cup moulds over the biscuit layer. Refrigerate for 2 hours.
11. Garnish with chopped chocolate and reserved crushed peppermint pops and serve chilled.