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Mini Easter Cheesecakes: A Perfect Bite-Sized Spring Treat

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.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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