Cake

Mini Easter Cheesecakes!

Easy and scrumptious no-bake individual mini Easter cheesecakes with a biscuit base, easter chocolate and vanilla filling, and even more on top!

As you can tell the mini tin really does work well – you can line the bases and sides of the mini tins but it is very faffy, so for these I personally set the cheesecakes in the fridge for quite a while, and then freeze for the last hour or so that they are easier to remove without lining!

Prep Time: 30 minutes, Cook Time: 15 minutes, Setting Time: 4 hours, Total Time: 4 hours 45 minutes Servings: 12 Cheesecakes

Mini Easter Cheesecakes!

Ingredients

Biscuit Base

  • 200 g Digestives
  • 100 g Unsalted butter (melted)

Cheesecake Filling

  • 300 g Full-fat soft cream cheese/mascarpone (room temp)
  • 50 g Icing sugar (or caster sugar)
  • 1 tsp Vanilla extract
  • 150 ml Double cream
  • 150 g Easter Chocolates crushed

Decoration

  • 125 ml Double cream
  • 1 tbsp Icing sugar
  • Sprinkles/Grated Chocolate
  • 150 g Easter Chocolates

Instructions

For the Biscuit Bases

  1. Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
  2. If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon.

For the Cheesecake Filling

  1. In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
  2. Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
  3. Fold through the crushed Easter chocolates!
  4. Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  5. Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

  1. Carefully remove the cheesecakes from the tin.
  2. Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
  3. Sprinkle over some sprinkles and grated chocolate and some Easter chocolates!
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Mini Easter Cheesecakes!

Mini Easter Cheesecakes!

  • Author: admin
  • Total Time: 4 hours 45 minutes
  • Yield: 12 Cheesecakes 1x

Scale

Ingredients

Biscuit Base

  • 200 g Digestives
  • 100 g Unsalted butter (melted)

Cheesecake Filling

  • 300 g Full-fat soft cream cheese/mascarpone (room temp)
  • 50 g Icing sugar (or caster sugar)
  • 1 tsp Vanilla extract
  • 150 ml Double cream
  • 150 g Easter Chocolates crushed

Decoration

  • 125 ml Double cream
  • 1 tbsp Icing sugar
  • Sprinkles/Grated Chocolate
  • 150 g Easter Chocolates

Instructions

For the Biscuit Bases

  1. Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
  2. If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon.

For the Cheesecake Filling

  1. In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
  2. Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
  3. Fold through the crushed Easter chocolates!
  4. Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  5. Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

  1. Carefully remove the cheesecakes from the tin.
  2. Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
  3. Sprinkle over some sprinkles and grated chocolate and some Easter chocolates!

Mini Easter Cheesecakes!

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