Description
These Mini Easter Cheesecakes are the ultimate no-bake treat for the holiday season! Featuring a crunchy biscuit base, a smooth and creamy vanilla filling, and festive Easter chocolates, these bite-sized delights are perfect for celebrations. Quick to prepare and bursting with flavor, they’re a guaranteed crowd-pleaser.
Ingredients
For the biscuit base:
- 200 g digestive biscuits
- 100 g unsalted butter (melted)
For the cheesecake filling:
- 300 g full-fat cream cheese or mascarpone (room temperature)
- 50 g icing sugar (or caster sugar)
- 1 tsp vanilla extract
- 150 ml double cream
- 150 g crushed Easter chocolates
For decoration:
- 125 ml double cream
- 1 tbsp icing sugar
- Sprinkles or grated chocolate
- 150 g Easter chocolates
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor. Mix with melted butter until the texture resembles wet sand. Divide into 12 mini cake molds, pressing firmly to create the base.
- Make the Cheesecake Filling: In a bowl, whisk together cream cheese, icing sugar, and vanilla extract until smooth. In a separate bowl, whip double cream to stiff peaks, then fold into the cheesecake mixture. Gently fold in crushed Easter chocolates.
- Assemble and Chill: Spoon or pipe the cheesecake mixture over the biscuit bases, smoothing the tops. Refrigerate for at least 3–4 hours, or freeze for 2–3 hours for a firmer texture.
- Decorate: Whip double cream and icing sugar until thick, then pipe onto the cheesecakes. Sprinkle with grated chocolate or sprinkles and top with Easter chocolates for a festive finish.
- Serve and Enjoy: Carefully remove from molds and enjoy these creamy, chocolatey mini cheesecakes!
Notes
- Use any Easter chocolates like mini eggs, chocolate bunnies, or malted eggs for a fun variation.
- These cheesecakes can be stored in the fridge for up to 3 days.
- For a citrus twist, add lemon zest to the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American