Individual No-Bake Mini Egg Cheesecakes

These individual no-bake mini egg cheesecakes are the perfect Easter treat! They feature a buttery biscuit base, a creamy vanilla filling packed with crushed mini eggs, and a festive topping of extra chocolate eggs. Best of all, they’re easy to make, require no baking, and can be prepared ahead of time.

Why You’ll Love This Recipe

• No oven required – perfect for quick and easy preparation.
• Festive and fun – colorful mini eggs make these cheesecakes ideal for Easter celebrations.
• Make-ahead dessert – chill them overnight for the best texture.
• Individual portions – perfect for serving at parties or gatherings.

Ingredients

Base:

• 150 g digestive biscuits (or graham crackers)
• 60 g melted butter

Filling:

• 200 g cream cheese
• 150 ml heavy cream
• 75 g powdered sugar
• 1 tsp vanilla extract
• 80 g crushed mini eggs

Topping:

• Extra mini eggs (whole and crushed)
• Whipped cream (optional)

Step-by-Step Instructions

1. Preparing the Biscuit Base

1. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
2. Mix the crumbs with melted butter until evenly combined.
3. Divide the mixture between cupcake liners or small dessert cups, pressing down firmly to form a base.
4. Chill in the refrigerator for 10 minutes while you prepare the filling.

2. Making the Cheesecake Filling

1. In a bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Stir in the crushed mini eggs, ensuring they are evenly distributed.

3. Assembling and Chilling

1. Spoon the cheesecake mixture over the chilled biscuit bases, smoothing the tops with a spatula.
2. Cover and refrigerate for at least 3 hours, or preferably overnight, for the best texture.

4. Decorating and Serving

1. Before serving, top each cheesecake with whole and crushed mini eggs.
2. Add a swirl of whipped cream if desired.
3. Serve chilled and enjoy!

Serving Suggestions

• Pair these mini cheesecakes with a cup of hot coffee or a glass of milk.
• Serve alongside other Easter desserts like chocolate nests or hot cross buns.
• Add a drizzle of melted chocolate for an extra indulgent touch.

Storing and Freezing

Storage Tips

• Keep the cheesecakes refrigerated in an airtight container for up to 3 days.
• Only add toppings just before serving to keep them fresh.

Freezing Instructions

• These cheesecakes can be frozen without toppings for up to 1 month.
• Wrap each cheesecake individually and store in an airtight container.
• Thaw in the refrigerator for a few hours before serving.

Recipe Variations

• Chocolate base – Use chocolate cookies instead of digestive biscuits for a richer flavor.
• Gluten-free option – Use gluten-free biscuits for a gluten-free version.
• Different candies – Swap mini eggs for crushed Oreos, M&M’s, or chocolate chips.
• Citrus twist – Add a little lemon zest to the filling for a fresh flavor contrast.

FAQs

Can I use mascarpone instead of cream cheese?
Yes! Mascarpone will make the filling even richer and creamier.

How do I crush mini eggs without making a mess?
Place them in a sealed plastic bag and gently tap them with a rolling pin.

Can I make these cheesecakes in a larger size?
Yes! You can press the biscuit base into a springform pan and pour the filling over it to make a full-sized cheesecake.

These individual no-bake mini egg cheesecakes are a delightful and easy-to-make Easter dessert. With their creamy filling, crunchy chocolate eggs, and buttery base, they’re sure to be a hit at any gathering. Try them out and let us know how they turn out!

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