Mini Easter Cheesecakes
These adorable mini cheesecakes are easy to make, perfect for Easter celebrations, and topped with delicious chocolate eggs. A light and airy treat that's crowd-pleasing and customizable for any spring event.
Ingredients
Crust Ingredients
- 200 g digestive biscuits or graham crackers Crushed for the base
- 100 g unsalted butter Melted
Filling Ingredients
- 400 g cream cheese Softened
- 100 g powdered sugar Also known as icing sugar
- 1 teaspoon vanilla extract
- 200 ml double cream Heavy cream can be used
Toppings
- chocolate eggs For decoration (Cadbury mini eggs work well)
- spring-themed edible decorations Optional, such as sprinkles or edible flowers
Instructions
Preparation
- Preheat the oven to 160°C (320°F) and line a muffin tray with cupcake liners.
- Crush the digestive biscuits until fine crumbs form. Mix crumbs with the melted butter until the texture resembles wet sand.
- Press about 1–2 tablespoons of the biscuit mixture firmly into the base of each cupcake liner to form an even crust.
- In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until completely smooth and lump-free.
- In a separate bowl, whip the double cream until soft peaks form.
- Fold the whipped cream gently into the cream cheese mixture in two additions to preserve air and keep the filling light.
- Spoon the cheesecake filling over the biscuit bases, smoothing the tops with the back of a spoon or an offset spatula.
Chilling
- Chill the mini cheesecakes in the fridge for at least 4 hours, or until set.
- Once set, top each mini cheesecake with chocolate eggs and optional spring decorations.
- Serve chilled.
Notes
Store in an airtight container in the fridge for up to 4 days. Best eaten within 48 hours for peak texture and freshness. Optional: Freeze un-decorated cheesecakes for up to 1 month.