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Mini Egg Cheesecakes with Chocolate and Cream Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 12 mini cheesecakes

Description

These Individual Mini Egg Cheesecakes are a delightful no-bake treat perfect for Easter or any festive occasion. With a crunchy digestive biscuit base, a smooth and creamy cheesecake filling studded with crushed Mini Eggs, and finished with whipped cream, grated chocolate, and whole Mini Eggs on top, these 12 mini cheesecakes offer a perfect balance of creamy and crunchy textures with a sweet, indulgent flavor.

Ingredients

Biscuit Bases

  • 200 g digestives
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 300 g full-fat soft cream cheese
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g Mini Eggs (crushed)

Decoration

  • 125 ml double cream
  • 1 tbsp icing sugar
  • Grated chocolate (to taste)
  • 150 g Mini Eggs (whole)

Instructions

  1. Prepare the Biscuit Bases: Blitz the digestives in a food processor until finely crushed. Combine the crushed biscuits with the melted unsalted butter until the mixture resembles wet sand.
  2. Form the Bases: If using, line the mini cake tin with paper liners. Divide the biscuit mixture evenly between the 12 mini cake molds. Press down firmly using the back of a spoon to create compact biscuit bases.
  3. Make the Cheesecake Filling: In a large bowl, whisk together the full-fat soft cream cheese, icing sugar, and vanilla extract until the mixture is smooth and creamy.
  4. Whip the Cream and Combine: In a separate bowl, whip the 150 ml double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and thick.
  5. Add Crushed Mini Eggs: Carefully fold in the crushed Mini Eggs to the cheesecake mixture, distributing them evenly throughout.
  6. Fill the Molds: Spoon or pour the cheesecake mixture evenly into each of the 12 biscuit bases and smooth the top with a spatula.
  7. Chill the Cheesecakes: Place the mini cheesecakes in the fridge and set for at least 3 to 4 hours. Alternatively, freeze for 2 to 3 hours for quicker setting.
  8. Remove from Molds: Once set, carefully remove the mini cheesecakes from the tin or molds.
  9. Prepare Decoration: Whip the remaining 125 ml double cream with 1 tablespoon of icing sugar until thick and forms stiff peaks.
  10. Decorate: Pipe or spoon the whipped cream onto each cheesecake. Sprinkle grated chocolate over the top, then garnish with whole Mini Eggs for a festive and colorful finish.

Notes

  • For easier removal, line the mini cake molds with cupcake liners or plastic wrap.
  • The mini cheesecakes need at least 3-4 hours to set properly in the fridge; freezing reduces the time but may slightly alter texture.
  • You can substitute Mini Eggs with chopped chocolate-covered candies if Mini Eggs aren’t available.
  • This recipe is a no-bake dessert, making it quick and easy without needing an oven.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://saraflavors.com/mini-egg-cheesecakes-with-chocolate-and-cream-recipe/