Mini Easter Cheesecakes!
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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.
Easter chocolate
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!
Base
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.
Cheesecake
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!
Ingredients
Biscuit Base
- 200 g digestives
- 100 g unsalted butter (melted)
Cheesecake Filling
- 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
Decoration
- 125 ml double cream
- 1 tbsp icing sugar
- Sprinkles/grated chocolate
- 150 g Easter chocolates
Instructions
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!
Notes
- 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!!
ENJOY!
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J x
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Loving the look of these!! Might make them for my birthday.
My question is: can I use soured cream in place of double cream to get that tangy taste I love so much in cheesecake?
Thanks!
Would this work in a 7in cake tin please?
Hello! I would typically use a 6 inch for this but it will work in a 7 x
Do you have a recipe for a cheese cake filled half of an Easter egg? Where the cheese cake is inside the egg. Just curious about what is best cream cheese, mascarpone etc.
Hii Jane,hope your well x
I just wanted to ask before I decide to make this,do the mini eggs in the filling get soggy because if they do I rather leave it out and use them for decorate. Thank you and this looks amazing by the way😍
Hello! As mini eggs are a solid chocolate they won’t get soggy. Thank you so much I hope you enjoy!x
I tried these and they didn’t work out 😔 the paper cases made them “sweat” so they’re wet and haven’t set properly. I did the recipe the exact same just didn’t mix chocolates in to the filling 😢
Hiya! I’m not quite sure what you mean – this recipe does not use paper cases? x
Will this recipe be good for a 6in tin
Thank you
Yes! x
Hii!
Looking forward to trying! In the passed I’ve done baked cheese cakes because ones I made have never set and it’s put me off trying again until now!
Is it better to set in the fidge or freezer or does it not matter ?
Also do you do a baked one 😂 x
Hiya! You can set in either – though I find best to set in the fridge overnight! And take a look at my Mini Chocolate Chip Cheesecakes recipe! Enjoy! x
Hello! Can the sugar be replaced with coconut sugar or Stevia, xylitol? Thank you
HI Jane what cream cheese/ mascarpone do you use ?
I use Philadelphia or supermarket own mascarpone x
Can i freeze these?
Yes you can!
Thanks for sharing, these look like a lovely easter dessert 🙂
Hi can I use creamfields soft cheese for making cheesecakes ?
Hi I was just wondering, for cheesecakes are you able to use creamfields soft cheese instead of Philadelphia? X
Hiii! Yes, as long as it is full fat, it will be totally fine :)x
Hello,
I was just wondering if you didn’t want to include the Easter chocolates would you need to add any different ingredients for it to be a basic cheesecake?
Not necessarily – just leave it out!