Mini Easter Cheesecakes

Last week I published my recipe for Mini Egg Cheesecakes. They were awesome. Cheesecake is one of my favourites. Husband loves it too. The kids aren’t as keen though which means we actually get to eat some for a change, which is never bad. So, I decided to add a little extra Easter to my Mini Cheesecakes. So, we’ve now got Mini Easter Cheesecakes.Side of Mini Easter Cheesecakes

I used Smarties Mini Eggs for inside my Mini Easter Cheesecakes. Anything with a shell works really well, and colours are always a bonus. I crush them by basically hitting the pack with the end of a rolling pin (also how I get fine biscuit crumbs!). Then, I put some Mini Kinder eggs on the top for decoration. These are a personal favourite. I’m a little obsessed with Kinder chocolate. Remember when it was just Kinder Eggs? Dark days! Anyway, you can use any Eastery Treat you like to make your Mini Easter Cheesecakes.

Inside of Mini Easter Cheesecakes

Mini Cheesecakes are fantastic. You don’t have to worry about portions; they’re already there in the perfect snack size. The only problem I have is struggling to stop at one!

When making Mini Easter Cheesecakes it’s really important that you don’t over mix, and you use the right cheese. Cheese without enough fat and over mixing will lead to the mixture splitting and not setting properly. For cheese, anything soft, in a tub and with a high-fat content is fine. I used to get confused my “cream cheese”, but it’s just something like Philadelphia or mascarpone. I’ve been using Asda own soft cheese lately, and it works really well.

My Mini Easter Cheesecakes are filled with Smarties Mini Eggs and topped with Mini Kinder Eggs, but you could use your favourites!

To avoid overmixing, use an electric whisk or stick blender to mix your cream, but stop as soon as it’s thickened. Then when you add it to the cheese, fold really gently. Undermix slightly, then when you add the eggs just stir gently until they’re pretty evenly spread. Remember, it’s better to undermix than to over mix.

My Mini Easter Cheesecakes Recipe

Mini Easter Cheesecakes
Prep Time
20 mins
Setting Time
5 hrs
Total Time
20 mins
 

Sweet and Creamy Mini Cheesecakes with lots of Easter Chocolate!

Course: Dessert
Cuisine: British
Servings: 18 Cakes
Calories: 300 kcal
Author: Donna
Ingredients
For the base
  • 300 g Digestive Biscuits
  • 150 g Butter Melted
For the topping
  • 400 g Soft Cheese at room temp
  • 1 tsp Vanilla essence
  • 75 g Icing sugar
  • 200 ml Double cream
  • 50 g Mini Eggs Bashed to small chunks
  • 50 g Mini Kinder Eggs
Method
  1. Line a muffin tin with cake cases.
  2. Bash the biscuits to fine crumbs, either with a rolling pin or in a food processor.
  3. Add the Melted butter and mix well.
  4. Place a spoon of biscuit mixture at the bottom of each case and use your fingers to compact.
  5. Put these in the fridge while you prepare the topping.
  6. Whisk the double cream so it forms peaks, being careful not to over mix.
  7. Set to one side.
  8. Lightly beat the soft cheese until soft and creamy.
  9. Add the vanilla and sugar and mix thoroughly.
  10. Gently fold in the double cream, again without over mixing.
  11. Add the Crushed Mini egg and gently stir through.
  12. Remove the bases from the fridge and add a spoon of cheesecake topping.
  13. Use the back of a metal spoon to smooth the tops.
  14. Leave to set in the fridge for 5 hours or overnight.
  15. Place a few Kinder eggs on the top for decoration.
Recipe Notes

I use Asda’s own soft cheese, but any is fine, as long as it’s not low fat. Silicone cases work well if you have them, or silicone cake moulds.

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