Mini Easter Cheesecakes
These no-bake mini Easter cheesecakes have buttery biscuit bases, a creamy vanilla filling, and a chocolate-egg topping.
Prep: 35 minutes
Cook: 22 minutes
Total: 4 hours 27 minutes
Ingredients
Ingredients
- 200 g digestive biscuits finely crushed
- 85 g unsalted butter melted
- 450 g full-fat cream cheese softened
- 100 g icing sugar sifted
- 1 tsp vanilla extract
- 200 ml double cream cold
- 100 g mini chocolate eggs roughly chopped
- 12 pieces mini chocolate eggs for decorating
Instructions
Instructions
- Line a 12-hole muffin tin with paper cases.
- Mix the crushed biscuits with the melted butter until evenly coated.
- Divide the biscuit mixture between the cases and press it firmly into an even base.
- Beat the cream cheese, icing sugar, and vanilla extract until smooth.
- Whip the double cream to soft peaks and fold it into the cream cheese mixture.
- Fold through the chopped mini chocolate eggs without overmixing.
- Spoon the filling over the biscuit bases and smooth the tops.
- Chill the cheesecakes for at least four hours until firm.
- Decorate with mini chocolate eggs before serving.
Notes
Keep the cheesecakes chilled until serving and store leftovers covered in the refrigerator.