Mini Easter Cheesecakes!
Easy and scrumptious no-bake individual mini Easter cheesecakes with a biscuit base, easter chocolate and vanilla filling, and even more on top!
Full-fat soft cream cheese/mascarpone
(or caster sugar)
Easter Chocolates crushed
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!!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie