Individual mini egg cheesecakes with a buttery biscuit base, no-bake vanilla cheesecake mini egg stuffed filling, whipped cream and more!
Can we all appreciate for a minute just how cute these cheesecake are?! Little individual mini egg cheesecakes that are easy to serve, pretty, and of course… very very tasty.
Easter bakes
As we all know, it’s my favourite baking time of the year… (sorry Christmas, I love you really), and I am just in full on easter baking mode now. I always adore posting new easter recipes, such as my Creme Egg scotch eggs recently, and my mini egg brownies… but I couldn’t resist another mini egg themed bake already.
I have desserts, cheesecakes, traybakes, cakes and so on that are all Easter themed, and I am not bored yet. There is something about the often chocolate themed nature of them, along with pretty pastel colours and so on. I just can’t resist it! Easter bakes are the best.
Mini cake tin
I have many cheesecake recipes already, such as my regular mini egg cheesecake and a few mini ones, such as my mini lemon & raspberry cheesecakes – and they are just so cute. I love anything cheesecake as you can tell, but make them small an individual, and I love them more.
Some mini cake tins can vary slightly, so here is the exact one I use just for ease of explaining. It’s a loose bottomed mini cake tin so that the cheesecakes are easy to remove once they have set. I don’t necessarily line each one for mini cheesecakes, but you can just in case – cut out 12 mini circles.
As you can tell the mini tin really does work well – 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! But again, this is optional.
Biscuit Base
The biscuit base, as always, is a pretty simple idea when it comes to a no-bake cheesecake like this. I tend to have a go to base of using digestives, but you can switch this up a bit if you prefer it.
Any filled biscuit, chocolate coated biscuit, light version of a biscuit, or a buttery biscuit like shortbread can be used, but you tend to need half to two-thirds of the amount of melted butter to make up the mixture.
I tend to make the mix up, split it into the 12 mini cake tin holes, and then press down. I actually found a coffee tamper the easiest thing as one I had was conveniently the correct size, but a spoon works just as well. You need it firmly packed in so they can easily come out out of the tin and off the bases later on.
Cheesecake filling
The cheesecake filling is essentially identical to my mini egg cheesecake recipe, because this is just an individual version.
- Soft cheese – also known as cream cheese, you always want to use a full-fat soft cheese. You can use supermarket own, a branded one such as Philadelphia, or you can even use mascarpone. Mascarpone is naturally sweeter, whereas other soft cheeses have the classic tart cheesecake flavour.
- Sugar – I always use icing sugar in my cheesecake mixtures, and I always have. It brings sweetness to the mixture, as well as helping whip the mixture together to thicken.
- Cream – in the UK, our fattiest liquid cream is double cream at 47% and it can’t be beaten. In other countries it may be known as heavy cream, or anything similar – if you are worried that the cream is lower in fat, whip the cream separately and fold it into the cheesecake mix rather than adding it in as a liquid.
- Vanilla – I always flavour my cheesecake mixtures with vanilla because I adore the flavour – especially if its a plainer mixture such as this individual mini egg cheesecake recipe.
Mini Eggs
Over the years, Mini Eggs, just like every chocolate packet under the sun, the bags of mini eggs have become smaller, the colours of the shells may have faded slightly so they aren’t as bright in colour, but they are by far my favourite chocolate that exists. We all know I adore a terry’s chocolate orange as well, but mini eggs? You truly have my heart.
I love adding them to the insides of the cheesecake mixture in these individual mini egg cheesecakes, as well as decorating with them. Whole mini eggs on top, crushed mini eggs on top and inside – as many mini eggs as you can possibly fit all in one place.
Tips & Tricks
- These cheesecakes will last for 3+ days in the fridge once made
- These cheesecakes can freeze, decorated or undecorated, for 3+ months
- You can make the biscuit base chocolate flavoured by adding 15g cocoa powder to the base
- You can make the filling chocolate flavoured by adding 150g melted chocolate
- I use this mini cake tin
Individual Mini Egg Cheesecakes!
#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-3-33); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-3-50); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-3-66); }linearGradient#wprm-recipe-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-66 stop { stop-color: #343434; }
Print Pin Rate
Ingredients
Biscuit Base
- 200 g digestives
- 100 g unsalted butter (melted)
Cheesecake Filling
- 300 g full-fat soft cream cheese
- 50 g icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 150 g Mini Eggs (crushed)
Decoration
- 125 ml double cream
- 1 tbsp icing sugar
- grated chocolate
- 150 g Mini Eggs
Instructions
For the Biscuit Bases
-
Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
-
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
-
In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
-
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.
-
Fold through the crushed mini eggs!
-
Pour/spoon the mixture between the 12 cheesecakes and smooth over.
-
Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
-
Carefully remove the cheesecakes from the tin.
-
Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
-
Sprinkle over some grated chocolate and some mini eggs!
Notes
- These will last in the fridge for 3 days once made.
- I use this mini cake mould for this recipe – You can serve the cheesecakes into small ramekins, or glasses instead though!
- You can use cupcake cases, but they can be hard to get the cheesecakes out of.
- You can use ANY Easter Chocolates you want in the cheesecakes!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
