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.
Servings: 12 Servings
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.