These cute Mini Easter Cheesecakes are a sweet treat for the holiday! They have a creamy filling and a crumbly crust, all topped with colorful candies to make them extra fun.
Making them is a piece of cake! Well, sort of. Just mix, bake, and decorate. Perfect for sharing with friends or sneaking a few for yourself. No judgment here! 😄
Key Ingredients & Substitutions
Digestive Biscuits: These are perfect for a crumbly base. If you can’t find them, graham crackers or even chocolate biscuits work well. For a gluten-free option, try nut-based cookies or gluten-free digestive biscuits.
Cream Cheese: This gives the cheesecake its rich texture. For a lighter option, you could use mascarpone or even silken tofu for a dairy-free version. Just blend the tofu well until smooth!
Double Cream: It adds creaminess and richness. If you want a lighter option, you can use heavy whipping cream or half-and-half, though the texture might change slightly. Plant-based creams also work as substitutes.
Mini Chocolate Eggs: Use any small chocolates you like! M&Ms or chocolate-covered almonds add a fun twist. Just be mindful that they may not melt as easily.
What’s the Best Way to Whip Cream to Stiff Peaks?
Whipping cream correctly is crucial for a fluffy topping. Here’s how to achieve those perfect stiff peaks:
- Start with chilled equipment. Use a cold bowl and beaters; this helps the cream whip up faster.
- Pour in the double cream and start whipping on medium speed.
- Once it thickens, increase to high speed. This should take 3-5 minutes to reach stiff peaks.
- Stop as soon as the peaks hold their shape. Overbeating can cause it to turn into butter!
Remember, it’s always best to keep your whipped cream refrigerated until it’s ready to serve. This keeps it fresh and maintains its airy texture! Enjoy making these delightful mini cheesecakes!
How to Make Mini Easter Cheesecakes
Ingredients You’ll Need:
For the Base:
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
For the Cheesecake Filling:
- 300g cream cheese, softened
- 100g icing sugar
- 200ml double cream
- 1 tsp vanilla extract
- 75g mini chocolate eggs (e.g., Cadbury Mini Eggs)
For the Topping:
- 200ml double cream, whipped to stiff peaks
- Mini chocolate eggs (various colors, for decoration)
- Chocolate shavings (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and requires at least 4 hours to set in the refrigerator. You can also chill them overnight, making it perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare the Base:
In a medium bowl, combine the crushed digestive biscuits with the melted butter until they’re well mixed. This is your base! Now, divide this mixture evenly among 12 muffin molds. Press it down firmly with your fingers or the back of a spoon to create a solid base. Pop these molds in the fridge for at least 30 minutes to help them set.
2. Make the Cheesecake Filling:
While the base is chilling, let’s whip up the creamy filling! In a large bowl, beat the softened cream cheese and icing sugar together until it’s smooth and creamy. Then, add the vanilla extract and give it a good mix. In a separate bowl, whisk the double cream until you see stiff peaks forming. Gently fold this whipped cream into the cream cheese mixture until everything is nicely combined. Finally, fold in the crushed mini chocolate eggs for that festive touch!
3. Assemble the Cheesecakes:
Take out the biscuit bases from the fridge. Spoon the creamy cheesecake filling over each base in the muffin molds. Use a spatula to smooth the tops. Now, back to the fridge they go! Chill for at least 4 hours, or even overnight, until fully set. So easy!
4. Add Toppings:
Once the cheesecakes are set, gently remove them from the molds. It’s time to top them! Use a piping bag or a spoon to add the whipped double cream on top of each cheesecake. Now for the fun part! Decorate each one with assorted mini chocolate eggs and sprinkle some chocolate shavings on top if you like.
5. Serve:
Arrange your mini Easter cheesecakes on a lovely serving platter. Enjoy these delightful treats with friends and family as a delightful Easter dessert!
Can I Use Another Type of Biscuit for the Base?
Absolutely! While digestive biscuits are traditional, you can use other types like graham crackers, Oreo cookies (for a chocolate twist), or even gluten-free biscuits for a suitable alternative. Just make sure they are finely crushed for a good texture.
How Can I Make These Cheesecakes Dairy-Free?
For a dairy-free version, substitute the cream cheese with a dairy-free cream cheese alternative, such as cashew or almond-based cream cheese. Use coconut cream in place of double cream. Just ensure that the ingredients you choose are compliant with your dietary restrictions.
What’s the Best Way to Store Leftover Cheesecakes?
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. If you want them to last longer, you can freeze them! Freeze before adding toppings, and when ready to serve, thaw them in the fridge overnight, then add whipped cream and decorations just before serving.
Can I Use Larger Chocolate Eggs?
Yes, you can use larger chocolate eggs, but you might want to chop them into smaller pieces to ensure they integrate nicely into the cheesecake filling and for easier decoration. Just keep in mind the size of the cheesecakes when deciding on large candies for the topping!
