Mini Easter Cheesecakes
These Mini Egg Cheesecakes have a buttery biscuit base, chocolate cheesecake filled with delicious Easter treats and topped with double cream and more Easter treats.
Jump to RecipeI have so many delicious and fun Easter recipes to share with you this year I wasn’t sure which one to post first. I finally decided on these Mini Easter Cheesecakes because they are just the cutest and super yummy. They are the perfect individual dessert and they are so easy to customise to your liking.
Mini Cake Tin
To make these mini cheesecakes I used this loose-based muffin tin. It is the perfect size for individual cheesecakes and the loose base means it is so easy to get them out again.
Biscuit Base
As with all my cheesecake recipes I used a biscuit base. I always use a plain digestive biscuit for the base, but if you prefer you could use a chocolate-covered biscuit or a biscuit with a filling like an Oreo.
Suppose you do decide to use something other than a plain digestive just remember that you might need to adjust the amount of butter. Check out the alternatives section for the amount.
Split the biscuit base between the twelve moulds. It should work out as roughly one and a half tablespoons each. Because the moulds are a lot smaller than your average cheesecake tin, the best way to press the biscuit into the mould is using the base of a rolling pin.
Cheesecake
So, for the cheesecake, I decided to go with a chocolate cheesecake. I melted down dark chocolate to add to the mixture.
Adding chocolate to a cheesecake can be slightly tricky. If your chocolate is too warm when you add it to the cheesecake mixture it can seize. This happens when the chocolate solidifies super quickly, and you end up with chunks of chocolate in the cheesecake rather than it being completely smooth.
Related Recipes
No-Bake Galaxy Caramel Cheesecake
To stop this from happening, I recommend melting the chocolate first and leaving to cool while you make the base and filling of the cheesecake. That way when you come to add it to the cheesecake it will be quite cool.
Another thing I do to try and stop this happening is add in the chocolate before I add in the double cream. So, I normally go with soft cheese, chocolate, and then cream. I don’t know the science behind it, but it seems to help stop the chocolate from solidifying if you add in the chocolate before the cream.
To get the cheesecake mixture into the moulds, I found it easier to pipe it in. If you have disposable piping bags, I recommend cutting around 2-3cm off the tip of the piping bag. This way none of the Easter chocolates will get caught in the bag.
Easter Chocolates
So the beauty of these mini cheesecakes is that you can use any Easter goodies you want. In the cheesecake mixture, I used Mini Eggs, Chocolate Orange Eggs, Smartie Eggs and Mini Crème Eggs. I crushed some of these and left others whole so when you bite into the cheesecake you get lovely big chunks of Easter Chocolate.
I used the mini versions of eggs, rather than using the larger Crème Eggs or Caramel Eggs. Just because of the mini size of the cheesecake they work a lot better than the larger eggs.
The only difference in the decoration of the cheesecake is I used Malteser Bunnies and KitKat Bunnies. If you wanted to, you could cut these up and add them to the cheesecake mixture.
Setting
Just like every no-bake cheesecake, these mini cheesecakes do need to set in the fridge. I recommend leaving them to set overnight, but at least 4 hours.
Cheesecakes with chocolate added tend to be thicker and do set quicker, than a vanilla cheesecake for example. Making it easier to remove them from the mould when they have set.
To remove them just press the bottom of the tin upwards and push the cheesecake out. As with every no-bake cheesecake, the sides will probably need to be smoothed. I always do this with a small knife I have in the kitchen.
Decoration
To decorate, I whipped up some double cream and piped it onto the top. I did a few different designs on top from piping a swirl to piping some individual stars. Before adding my Easter decorations on top.
Easter cheesecake
Easter is one of my favourite times to bake. I absolutely love creating recipes around delicious chocolate eggs. This year I have a few different cheesecake recipes to share with you. So, keep an eye out over the coming weeks for some delicious and exciting cheesecake recipes.
If you can’t wait that long, you can check out my Galaxy Caramel Egg Cheesecake and Mint Aero Easter Cheesecake.
Alternatives
If you want to make these cheesecakes Vanilla flavoured just leave out the melted chocolate.
To use a chocolate biscuit or biscuit with a filling for the base, remove 25g of the butter.
Equipment
Piping Tip
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Mini Easter Cheesecakes
Ingredients
For the Biscuit Base
- 175 g Digestive Biscuits
- 80 g Unsalted Butter
For the Cheesecake Filling
- 350 g Full-Fat Soft Cheese
- 1 tsp Vanilla Extract
- 150 g Dark Chocolate (melted)
- 100 ml Double Cream
- 250 g Easter Chocolates
For the Decoration
- 200 ml Double Cream
- Easter Chocolates
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Split the biscuit base equally between the 12 moulds and press down until it is nice and level.
- Leave to one side.
To Make the Chocolate Cheesecake
- In a bowl mix beat the soft cheese and vanilla extract, until it is nice and thick.
- Add in the melted chocolate and mix until completely combined.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and hold its shape.
- Add in the Easter chocolates. You can add in whole and crushed chocolates to the mixture and mix until they are evenly distributed.
- Add the cheeecake mixture to a large piping bag and pipe the mixture into each mould.
- Put the mini cheesecakes into the fridge to set overnight (or at least 4 hours).
To Decorate
- Remove the cheesecakes from your tin and place them onto a serving plate.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of each cheesecake and decorate with Easter chocolates.
Notes
- These Mini Easter Cheesecakes will last around 3 days in the fridge.
- You can use any Easter chocolate you fancy in this recipe – I used Mini Eggs, Smartie Eggs, Terry’s Chocolate Orange Eggs and Mini Creme Eggs.
- If you don’t have a muffin tin to make these, you can use small ramekins instead.