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Individual mini egg cheesecakes with a buttery biscuit base, no-bake vanilla cheesecake mini egg stuffed filling, whipped cream and more! 

Can we all appreciate for a minute just how cute these cheesecake are?! Little individual mini egg cheesecakes that are easy to serve, pretty, and of course… very very tasty. 

Easter bakes

As we all know, it’s my favourite baking time of the year… (sorry Christmas, I love you really), and I am just in full on easter baking mode now. I always adore posting new easter recipes, such as my Creme Egg scotch eggs recently, and my mini egg brownies… but I couldn’t resist another mini egg themed bake already. 

I have desserts, cheesecakes, traybakes, cakes and so on that are all Easter themed, and I am not bored yet. There is something about the often chocolate themed nature of them, along with pretty pastel colours and so on. I just can’t resist it! Easter bakes are the best. 

Mini cake tin

I have many cheesecake recipes already, such as my regular mini egg cheesecake and a few mini ones, such as my mini lemon & raspberry cheesecakes – and they are just so cute. I love anything cheesecake as you can tell, but make them small an individual, and I love them more. 

Some mini cake tins can vary slightly, so here is the exact one I use just for ease of explaining. It’s a loose bottomed mini cake tin so that the cheesecakes are easy to remove once they have set. I don’t necessarily line each one for mini cheesecakes, but you can just in case – cut out 12 mini circles. 

As you can tell the mini tin really does work well –  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! But again, this is optional. 

Biscuit Base

The biscuit base, as always, is a pretty simple idea when it comes to a no-bake cheesecake like this. I tend to have a go to base of using digestives, but you can switch this up a bit if you prefer it. 

Any filled biscuit, chocolate coated biscuit, light version of a biscuit, or a buttery biscuit like shortbread can be used, but you tend to need half to two-thirds of the amount of melted butter to make up the mixture. 

I tend to make the mix up, split it into the 12 mini cake tin holes, and then press down. I actually found a coffee tamper the easiest thing as one I had was conveniently the correct size, but a spoon works just as well. You need it firmly packed in so they can easily come out out of the tin and off the bases later on. 

Cheesecake filling

The cheesecake filling is essentially identical to my mini egg cheesecake recipe, because this is just an individual version. 

  • Soft cheese – also known as cream cheese, you always want to use a full-fat soft cheese. You can use supermarket own, a branded one such as Philadelphia, or you can even use mascarpone. Mascarpone is naturally sweeter, whereas other soft cheeses have the classic tart cheesecake flavour. 
  • Sugar – I always use icing sugar in my cheesecake mixtures, and I always have. It brings sweetness to the mixture, as well as helping whip the mixture together to thicken. 
  • Cream – in the UK, our fattiest liquid cream is double cream at 47% and it can’t be beaten. In other countries it may be known as heavy cream, or anything similar – if you are worried that the cream is lower in fat, whip the cream separately and fold it into the cheesecake mix rather than adding it in as a liquid. 
  • Vanilla – I always flavour my cheesecake mixtures with vanilla because I adore the flavour – especially if its a plainer mixture such as this individual mini egg cheesecake recipe.

Mini Eggs

Over the years, Mini Eggs, just like every chocolate packet under the sun, the bags of mini eggs have become smaller, the colours of the shells may have faded slightly so they aren’t as bright in colour, but they are by far my favourite chocolate that exists. We all know I adore a terry’s chocolate orange as well, but mini eggs? You truly have my heart. 

I love adding them to the insides of the cheesecake mixture in these individual mini egg cheesecakes, as well as decorating with them. Whole mini eggs on top, crushed mini eggs on top and inside – as many mini eggs as you can possibly fit all in one place. 

Tips & Tricks 

  • These cheesecakes will last for 3+ days in the fridge once made
  • These cheesecakes can freeze, decorated or undecorated, for 3+ months 
  • You can make the biscuit base chocolate flavoured by adding 15g cocoa powder to the base
  • You can make the filling chocolate flavoured by adding 150g melted chocolate 
  • I use this mini cake tin

Individual Mini Egg Cheesecakes!

Individual mini egg cheesecakes with a buttery biscuit base, no-bake vanilla cheesecake mini egg stuffed filling, whipped cream and more! 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Easter, Mini Eggs
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Cheesecakes
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 200 g digestives
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 300 g full-fat soft cream cheese
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g Mini Eggs (crushed)

Decoration

  • 125 ml double cream
  • 1 tbsp icing sugar
  • grated chocolate
  • 150 g Mini Eggs

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 mini eggs!
  • 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 grated chocolate and some mini eggs!

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. 
  • You can use ANY Easter Chocolates you want in the cheesecakes! 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

25 Comments

  1. Elizabeth Judge on March 26, 2024 at 9:45 pm

    I made these and they were just perfect. Thanks for all your careful advice. I was having family round and because they were individual, they suited everyone and handy to take home too!
    I find your other recipe ideas very good too and looking forward to making Easter tiffin/traybakes.
    Thanks!
    HAPPY EASTER!

  2. Christine Nunn on March 14, 2024 at 4:05 pm

    5 stars
    Excellent recipe I have used a few times now. I have the loose bottom 12 individual cake tin. I line each one with a circle of greaseproof and the cheesecakes come away really easily! How any one manages to freeze any is beyond me…. they are so delicious that they just get gobbled up in no time.

  3. Sara on April 8, 2023 at 3:27 pm

    Do you bake these? What temp and for how long?

    • Jane's Patisserie on April 12, 2023 at 4:01 pm

      No – these are no bake. Enjoy! x



    • HJ on March 5, 2024 at 9:12 pm

      Hello. Just made these and frozen them for the weekend. How long would you defrost them for please? And how far in advance could I pipe the cream/icing sugar. Thanks!



    • Jane's Patisserie on March 7, 2024 at 12:03 pm

      I would defrost them in the fridge for a few hours, outside of the tin! And the decor if made with a good date lasts 3 days in the fridge x



  4. Adrienne on March 23, 2023 at 4:23 pm

    5 stars
    Hi Jane,

    I have just had a look for the tin that you use and it is currently unavailable with no indication if it will come back into stock. Can you recommend an alternative?

    Thanks

    • Stephanie Dean on April 3, 2023 at 4:28 pm

      I’ve just bought one from Lakeland. It’s back up to full price now though of £19.99



    • nicole on January 16, 2024 at 3:24 pm

      I used muffin cake cases worked the same



  5. Hafijur on March 14, 2023 at 5:30 am

    I absolutely love these individual mini egg cheesecakes! The buttery biscuit base, no-bake vanilla cheesecake filling with mini eggs inside, and whipped cream on top make for a delicious and cute Easter treat. Plus, the recipe is easy to follow and the mini cake tin works perfectly. Highly recommend!

  6. Tracey on March 8, 2023 at 9:00 pm

    Could you use half and half for mascarpone and Philadelphia? Mascarpone is too sweet and Philadelphia too tart for me.

    • Jane's Patisserie on March 13, 2023 at 2:52 pm

      Hiya! This should be fine, enjoy! x



  7. Fiona on March 3, 2023 at 5:32 pm

    Can you freeze these cheesecake

    • Jane's Patisserie on March 6, 2023 at 11:03 am

      Absolutely, for up to 3 months! Hope this helps! x



  8. Fiona on March 2, 2023 at 2:32 pm

    5 stars
    Fab made these with my Grandson age 3 today and he loved doing them yummy tea time treat and really easy for little hands ✋️ 😀

    • Linda on April 8, 2023 at 4:36 pm

      I greased the tins, but had trouble getting the cheesecakes away from the bottoms of the cheesecake base.. any tips please?



    • Jane's Patisserie on April 12, 2023 at 4:03 pm

      Hiya! Try lining the base of the tin next time! Hope this helps! x



  9. Delphine on February 28, 2023 at 8:19 am

    Is it possible to make one large cheesecake of this instead of little ones?

    • Jane's Patisserie on March 2, 2023 at 9:26 am

      Hiya! Take a look at my mini egg cheesecake recipe. Hope this helps! x



  10. Jo on February 24, 2023 at 1:16 pm

    Is this an updated version of your mini egg mini cheesecakes that is already on your blog?

    • Jane's Patisserie on February 26, 2023 at 11:40 am

      That recipe is a general easter one, this is specifically mini eggs. x



  11. Kerry Kerslake on February 24, 2023 at 11:33 am

    Will try these for my grandsons in a few weeks time. Am trying the Mini Eggs Choc Brownies for them this weekend. I love all the detail you give + the alternatives + the tips, all so helpful

  12. Kim Christopher on February 24, 2023 at 8:14 am

    5 stars
    Looking forward to making this recipe for Easter. Have made so many delicious recipes from your books, trusted recipes that work! Love,love love them please bring out another book!

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