Mini Egg Mini Cheesecake (Small batch bakes)
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A simple no-bake small batch mini egg mini cheesecake with a buttery biscuit base, and a no-bake vanilla mini egg cheesecake filling
Easter baking
As Easter is on it’s way this year, I thought it was time to post a small batch easter bake for you all. I adore anything Easter based as you all know, but I adore a small batch bake these days as well. Anything easter is usually loaded with something with some easter chocolates, something a little spiced, or carrot/lemon based and I adore them all.
I have an odd obsession with anything mini egg themed, and they are always a top priority for you readers as well. My mini egg recipes are always incredibly popular at this time of year, especially my mini egg NYC cookies, and my regular mini egg cheesecake recipe.
Small batch baking
Generally with my small batch bakes recipes, I try to create portion sizes of 2-6 servings, where my usual recipes can sometimes typically serve 12-16. I adore the smaller batched bakes because sometimes people simply want to make a smaller quantity of portions, due to how many people live in the household, how many people live at home, or because you want to get more out of the ingredients and try different recipes.
My regular cheesecake recipes always serve 12-15 slices in an 8″ deep springform cake tin, so on this occasion, I wanted it to serve 4-6. The slices people serve, size wise, can really vary – so I would personally say this cheesecake serves 6 slices, but I won’t judge if you go bigger and only serve four.
A cheesecake base
I would recommend using a full-sugar, full-fat biscuit, because lighter biscuits can cause a problem with a base. If you use a regular biscuit like a digestive, I use a ratio of 1:2 of melted butter or margarine, to blitzed biscuits. I mix these together to a wet sand texture and press into the base of a deep loose bottomed 6″ cake tin.
If you want to use a different biscuit, such as a ‘light’ digestive, you would want to use half of the quantity of butter to start with, and add a little more as you go if needed to prevent a wet mixture. If you are using a filled biscuit, or chocolate coated biscuit, you will need to use 2/3 of the quantity of butter most likely as generally they require less.
Cheesecake filling
A typical no-bake cheesecake base for me is a mixture of full-fat soft cheese, icing sugar, and double cream. If you are based elsewhere, the double cream may be known as heavy cream, but it’s basically the highest fat content liquid cream that you have (Double cream is usually 47%). Once you have the basics down, you can have fun and flavour away.
For this mini egg mini cheesecake, I use full-fat soft cheese, icing sugar for sweetness, and vanilla extract (I use a bean paste so I have the vanilla flecks), and then I add in double cream, and lemon juice. The lemon juice helps set the cheesecake, but doesn’t affect the flavour. Fold through some crushed mini eggs, and add onto of the base – leave to set overnight.
Decoration is always up to you, but I love to whip together some icing sugar with some double cream, and dollop it on top – with a few extra mini eggs, whole and crushed, and you’re set for a delicious showstopping small batch bake.
Prepping and storing
I usually say it takes about 12 hours to make a cheesecake, because you need the creation time and the setting time, for best results. I would recommend making it the day before you want the cheesecake to be eaten, to maximise how long it’ll last after you take it out of the tin. The cheesecake will last for 3-4 days if the fresh ingredients you used had a long date, but it can also freeze for 3+ months.
I use this deep 6″ loose bottomed cake tin for best results. You can line the tin if you are nervous about whether it’s going to get stuck, but I do not personally. I used a handheld electric mixer to make the filling, but you can use a stand mixer (make sure to frequently check the mixture so that you do not over mix it). Also, if you are worried, you can add a setting agent such as gelatine to help guarantee a set.
Mini Egg Mini Cheesecake!
Ingredients
Biscuit Base
- 150 g digestives
- 75 g unsalted butter/baking spread (melted)
Cheesecake Filling
- 300 g full-fat soft cream cheese
- 50 g icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 1 tsp lemon juice (optional)
- 50-150 g mini eggs (crushed)
Decoration
- 100 ml double cream
- 1 tbsp icing sugar
- 25-50 g mini eggs
Instructions
Biscuit Base
- Blitz/bash the biscuits to a fine crumb
- Mix in the melted butter, to a wet sand texture, and press into the base of a loose bottomed 6" cake tin
Filling
- In a new bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
- Once whisked, pour in the double cream and lemon juice, and continue to whip the mixture until it is lovely and thick
- Alternatively you can whip the cream separately until thick and fold through the cream cheese mixture with the lemon juice.
- Once it is thick, fold through the chopped up mini eggs.
- Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
Decoration
- Carefully remove the cheesecake from the tin
- Whip together the double cream & icing sugar and dollop on top
- Sprinkle over some crushed mini eggs.
Notes
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it
- This cheesecake will last covered in the fridge for 3 days
- The cheesecake freeze for 3+ months
- I use this deep 6" loose bottomed cake tin for best results