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Mini Easter Cheesecakes

Tiny, cheerful bites made for sharing and sweet memories, these Mini Easter Cheesecakes are perfect for any holiday table.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits or graham crackers
  • 100 g unsalted butter, melted
For the Cheesecake Filling
  • 300 g full-fat cream cheese or mascarpone, room temperature Use room temperature for smooth texture.
  • 50 g icing sugar
  • 1 tsp vanilla extract (optional)
  • 150 ml double cream, whipped to stiff peaks Whip until stiff for best results.
  • 150 g crushed Easter chocolates (mini eggs, creme eggs, etc.)
For Topping
  • 125 ml double cream, whipped
  • 1 tbsp icing sugar
  • Extra Easter chocolates, sprinkles, and grated chocolate for topping Optional garnishes.

Method
 

Make the Biscuit Base
  1. Blitz biscuits into fine crumbs.
  2. Mix with melted butter until combined.
  3. Divide mixture into a 12-hole mini cake tin, press firmly, and chill.
Prepare the Cheesecake Filling
  1. Beat cream cheese, icing sugar, and vanilla until smooth.
  2. Fold in whipped double cream and crushed Easter chocolates.
  3. Spoon mixture onto bases and smooth tops.
  4. Chill for 3-4 hours or freeze for 2-3 hours.
Decorate and Serve
  1. Remove from tin.
  2. Pipe whipped cream mixed with icing sugar on top.
  3. Garnish with chocolates, sprinkles, and grated chocolate.
  4. Serve or refrigerate until needed.

Notes

Keep covered in the fridge for up to 3 days. Thaw frozen cheesecakes in the refrigerator before serving. Press biscuit bases firmly for best results.