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Easy and scrumptious no-bake individual mini Easter cheesecakes with a biscuit base, easter chocolate and vanilla filling, and even more on top!
Mini Easter cheesecakes
I am well and truly into the swing of baking Easter recipes, and it makes me sad that I am going to have to stop at some point if I am honest… I just love it so much!
This recipe for mini Easter cheesecakes is something that has been very highly requested after my individual chocolate orange cheesecake recipe at christmas time! Everyone loves everything in mini and these are one of the best bakes by far.
For this one I wanted to make it a bit more general compared to making something brand specific – most recipes can be swapped to different brands anyway but I wanted to show how you can use whichever you prefer!
For this particular version that I photographed I used a mixture of Cadbury mini eggs and chocolate orange mini eggs because they are two of my favourites and what I had in the cupboard at the time of baking these!
I have made practice versions with all different sorts though, included soft centred easter chocolates such as Creme Eggs and caramel eggs – and they all worked well! However, when it got to decorating I topped with the odd random easter treat I found!
You can also use whatever biscuit you want for the base! I used digestives because they are an absolute biscuit classic for a base – but anything coated in chocolate or a soft filled biscuit you need to reduce the butter by at least a third!
A chocolate base may have been obvious for an Easter themed cheesecake, but I wanted the Easter chocolates to be the hero flavour here. Therefore a simple buttery biscuit base was the way to go – and it goes gorgeously with the mini eggs and cheesecake mixture.
It’s super easy to mix the base together in a bowl to a wet sand texture, and then split between the 12 holes of the mini cake tin that you are using. I then press down the base firmly to make sure that you can easily remove the cheesecakes later once they have set.
The thing I love about a cheesecake like this is that the base cheesecake mix is delicious – it’s made up of full-fat soft cream cheese, double cream, sugar and vanilla – even the vanilla is optional if you didn’t want to use it!
I add my cream cheese, vanilla and icing sugar to a large bowl and beat these together. I then add my double cream, and whisk the entire mixture until it’s very thick… you can alternatively whip the cream separately to stiff peaks, and then fold it through the mixture.
You can then fold through whatever easter chocolates you fancy – you can also make the mixture chocolate based by using 150g of melted chocolate of your choice to flavour it! The beautiful part of a recipe is how you can customise it.
Mini cake tin
Individual cheesecakes are a great because they are easy to serve, they are cute, they look good on a plate, and I love anything in mini size. There are also many ways of making them such as setting them in glasses, setting them in ramekins, or setting them in a mini cake tin like I have!
I have created this recipe to fit the mini 12 hole loose bottomed cake tin that I have – some are slightly bigger, some are slightly smaller – but you will learn what works best for you.
As you can tell the mini tin really does work well – you can line the bases and sides of the mini tins but it is very faffy, so for these I personally set the cheesecakes in the fridge for quite a while, and then freeze for the last hour or so that they are easier to remove without lining!
I hope you love this recipe as much as I do! Enjoy! x
Mini Easter Cheesecakes!
- 200 g digestives
- 100 g unsalted butter (melted)
- 300 g full-fat soft cream cheese/mascarpone (room temp)
- 50 g icing sugar (or caster sugar)
- 1 tsp vanilla extract
- 150 ml double cream
- 150 g Easter chocolates crushed
- 125 ml double cream
- 1 tbsp icing sugar
- Sprinkles/grated chocolate
- 150 g Easter chocolates
For the Biscuit Bases
- Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
- If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon.
For the Cheesecake Filling
- In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
- Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
- Fold through the crushed Easter chocolates!
- Pour/spoon the mixture between the 12 cheesecakes and smooth over.
- Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
- Carefully remove the cheesecakes from the tin.
- Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
- Sprinkle over some sprinkles and grated chocolate and some Easter chocolates!
- These will last in the fridge for 3 days once made.
- I use this mini cake mould for this recipe - You can serve the cheesecakes into small ramekins, or glasses instead though!
- You can use cupcake cases, but they can be hard to get the cheesecakes out of.
- I use this food processor when making my biscuit bases!
- I used this electric hand whisk to make the recipe!
- You can use ANY Easter Chocolates you want in the cheesecakes! I use a mixture of anything and everything!!
Find my other Recipes on my Recipes Page!
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