Easter Cocoa Cream Cheese Tart

If you are a “non-baker,” you will enjoy our Easter Cocoa Cream Cheese Tart recipe that we bring you today. Try it and enjoy it.

Serving: 6

Preparation: 15 minutes

Ingredients:

300 g baby biscuits, ground
150 g butter, melted
50 g cocoa powder
500 g Philadelphia cream cheese, softened
150 g icing sugar
2 tbs vanilla essence
2 cups thickened cream. Whipped
200 g cooking milk chocolate, finely chopped

To Decorate:

100 g almond flakes, toasted
100 g chocolate eggs

Directions:

Step 1

Put the baby biscuits in a food processor and blend until they are fine crumbs. Add the melted butter and cocoa powder and pulse until combined.

Step 2

Press into the base and sides of a 35×15 cm loose-based tart tin and refrigerate for half an hour until set.

Step 3

In a medium-sized bowl, beat the cream cheese, icing sugar, and vanilla on low speed for 2 minutes or until smooth. Stir in the whipped thickened cream and chocolate to combine.

Step 4

Pour the cream mixture into the tart tin and spread it evenly over the biscuit base. Refrigerate to set for 1 hour.

Step 5

Remove the sides of the tart tin. Sprinkle the almond flakes over the tart and decorate it with chocolate eggs.

Serving suggestions:

Serve with tea or coffee
Serve with fresh berries
Serve with vanilla ice cream

Tips:

Replace the baby biscuits with plain chocolate biscuits
Use your choice of decoration
Replace the almond flakes with toasted walnuts
Keep the leftover tart in an airtight container in the refrigerator for up to 5 days

Looking For More Recipe Ideas? Check These Out:

➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Easter Cocoa Cream Cheese Tart