Another must-make cheesecake to add to your list! Makes 24INGREDIENTS100g chocolate sandwich biscuits 1 small tub (500g) plain full cream yoghurt tin (130g) NESTL Full Cream Sweetened Condensed Milk slab (40g) NESTL Milky Bar Original1 slab (85g) NESTL Aero Peppermint Serving Suggestion:Fresh mint METHOD1. Line a mini muffin tray (24 holes) with greased mini cupcake liners. 2. 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. 3. In a large microwave-safe mixing bowl. Add the yoghurt and NESTL Full Cream Sweetened Condensed Milk and whisk to combine. 4. Microwave the yoghurt mixture on high, for 2-3 minutes. Stir rapidly and place back in the microwave for another 1 minutes, stirring again until creamy and smooth in texture. Chefs Tip: Ensure not to overcook the mixture. We used a 900W microwave. Cook -1 minute longer if using a microwave with a lower wattage. 5. Break the slab of NESTL Milky Bar Original into small pieces and sprinkle into the hot mixture. Stir until melted and dissolved. 6. Allow the mixture to cool, 20 minutes, then crumble of the NESTL Aero Peppermint slab into the yoghurt mixture. Stir well. 7. Divide the mixture between the 24 cupcake liners, filling each to the top. Crumble and sprinkle the remaining slab of Aero Peppermint over each cheesecake and refrigerate overnight to set. 8. 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 https://www.facebook.com/groups/301933683643677/
