These Mini Egg Cheesecakes are cute little bites packed with creamy cheesecake goodness and crunchy chocolate eggs. Perfect for sharing or keeping all to yourself!
Trust me, these little treats vanish fast at parties. I always make an extra batch for myself—gotta have a few for later, right? 😄
Making them is a breeze! Just mix, bake, and top with Mini Eggs. They’re a fun dessert that everyone loves, and they look adorable on the plate!
Key Ingredients & Substitutions
Digestive Biscuits: These give the base a nice crumbly texture. If you can’t find them, try using graham crackers or even Oreo cookies for a twist. I sometimes mix in a bit of chocolate cookie for extra flavor!
Cream Cheese: This is essential for the cheesecake’s creamy texture. If you want a lighter version, consider using Neufchâtel cheese or even Greek yogurt. Both can give a nice consistency, though the flavor might vary a bit.
Double Cream: This helps create that luscious, rich filling. If double cream isn’t available, heavy whipping cream works as a great substitute. Just make sure to whip it well for soft peaks!
Mini Eggs: These are fun and festive! If you want to cut back on sugar or find Mini Eggs, you can use any chocolate eggs or even chopped chocolate bars. I love using caramel-filled chocolates for a change!
How Do I Make a Perfect Cheesecake Filling?
Preparing the cheesecake filling is key to achieving that creamy texture. Here’s how to do it right:
- Start with softened cream cheese—this makes it easier to blend. Let it sit at room temperature for about 30 minutes before mixing.
- When whipping the double cream, use a clean bowl and beaters to avoid any unwanted flavors. Whip it until it holds soft peaks, which makes it fluffier.
- Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a gentle motion to keep the air in the cream—this keeps your cheesecake light and airy!
Getting this technique right will make a world of difference in the final texture of your mini cheesecakes!
How to Make Mini Egg Cheesecakes
Ingredients You’ll Need:
For the Base:
- 200g digestive biscuits
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 400g cream cheese, softened
- 200ml double cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 150g Mini Eggs (chocolate eggs), plus extra for topping
- 50g chocolate chips (optional, for layering)
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time and at least 2 hours in the fridge to chill and set. So, grab your ingredients and let’s whip up some delicious Mini Egg Cheesecakes!
Step-by-Step Instructions:
1. Prepare the Base:
Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a plastic bag and crushing them with a rolling pin or using a food processor. Once you have fine crumbs, mix the crumbs with the melted butter in a bowl until everything is well combined. Now, divide this mixture evenly among your serving glasses or jars, pressing it down firmly to create a strong base. This will be the crunchy foundation of your cheesecakes!
2. Make the Cheesecake Filling:
In a separate mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a whisk or an electric mixer to blend everything together until it’s smooth and creamy. In another bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip it! Gently fold the whipped cream into the cream cheese mixture until everything is combined and smooth. You are now ready for the fun part!
3. Layer the Cheesecake:
Take your prepared glass bases and spoon a generous layer of the cheesecake mixture over the biscuit base. If you’re using chocolate chips, sprinkle a layer on top of the cheesecake at this point for a little surprise. It’s going to be delicious!
4. Add Mini Eggs:
Now, take some of those delightful Mini Eggs and chop them into smaller pieces. Sprinkle these mini chocolate goodies over the cheesecake layer in each glass. Continue with another layer of the cheesecake mixture on top until you fill your glasses.
5. Finish with Topping:
To make it extra special, pipe or spoon some additional whipped cream on top of the last layer of cheesecake. Then, decorate with the remaining Mini Eggs and any extra chocolate if you like. This will make your cheesecakes look gorgeous and inviting!
6. Chill and Serve:
Finally, cover your glasses with plastic wrap and place them in the refrigerator for at least 2 hours to set. When you’re ready to enjoy, take them out, serve chilled, and treat yourself to these delightful Mini Egg Cheesecakes. Enjoy every bite!
Can I Use Alternative Biscuits for the Base?
Absolutely! If you can’t find digestive biscuits, you can substitute them with graham crackers, Oreo cookies (for a chocolatey twist), or any other plain cookie you enjoy. Just make sure to adjust the amount of butter slightly if the cookies are crumblier or denser than digestives.
Can I Make the Cheesecake Filling Ahead of Time?
Yes, you can prepare the cheesecake filling in advance! Just keep it covered in the fridge until you’re ready to layer it. However, it’s best to layer the cheesecakes and add toppings just before serving, so they stay fresh and beautiful.
How Should I Store Leftover Mini Egg Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the toppings get a bit soggy, you can freshen them up before serving with a bit of additional whipped cream or fresh Mini Eggs!
Can I Use Different Types of Chocolate for Topping?
Definitely! Feel free to use milk chocolate, dark chocolate, or even white chocolate for drizzling on top. Just melt it gently in the microwave or over a double boiler, and let it cool slightly before drizzling over the mini cheesecakes for an added touch of deliciousness!
