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Creamy No-Bake Mini Cheesecakes Loaded with Chocolate Mini Eggs

Indulge in these delightful no-bake mini cheesecakes loaded with chocolate mini eggs, perfect for spring celebrations or as a sweet treat for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups digestive biscuit crumbs or graham cracker crumbs
  • 0.25 cups unsalted butter, melted
For the Filling
  • 16 oz cream cheese, softened Make sure it's at room temperature.
  • 0.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cups heavy whipping cream Whip until stiff peaks form.
  • 1 cups chocolate mini eggs, roughly chopped For mixing into the filling.
  • extra pieces mini eggs For topping.

Method
 

Preparation
  1. Line a 12-cup muffin tin with festive paper liners.
  2. In a medium bowl, mix the biscuit crumbs with the melted butter until it resembles wet sand.
  3. Spoon about 1 tablespoon of crumb mixture into each liner and press it down firmly.
  4. Place the muffin tin in the fridge for about 20 minutes to chill and set.
Making the Filling
  1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
  2. Add the vanilla extract and mix well.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  5. Fold in the chopped chocolate mini eggs evenly.
Assembly
  1. Spoon or pipe the cheesecake filling over the chilled crusts.
  2. Smooth the tops and return to the refrigerator for at least 4 hours or overnight to set.
  3. Before serving, top each cheesecake with extra mini eggs.

Notes

Leftovers can be stored in an airtight container in the fridge for up to five days.