Mini Egg Cheesecake

INTRODUCTION

If you’re searching for a delightful dessert that caters to a variety of dietary needs while still delivering on flavor, look no further than this Mini Egg Cheesecake. With a creamy filling, a crunchy base, and all the deliciousness of classic cheesecake in smaller, manageable portions, this recipe is sure to please everyone at the table. Not just that, it makes for a healthy version of a traditional cheesecake, allowing those on weight loss journeys or managing their sugar intake to indulge guilt-free.

WHY YOU WILL LOVE THIS RECIPE

Not only is the Mini Egg Cheesecake a sweet treat, but it’s also a fantastic option for meal prep. You can whip up this lighter cheesecake in advance and serve it on any occasion, be it during a holiday or a casual dinner party. This recipe provides a good balance of flavors and textures, while being mindful of calories—making it a great fit for your healthy lifestyle without sacrificing taste. Each mini cheesecake is rich in protein and contains lower sugar, making it a satisfying dessert you can feel good about enjoying!

HOW TO MAKE Mini Egg Cheesecake

EQUIPMENT NEEDED

• Food processor
• Mixing bowls
• Whisk
• Springform tin (8 inches or 20 cm)
• Pipe bag

Ingredients You’ll Need:

• 300 g digestives
• 150 g unsalted butter or baking spread
• 600 g full-fat soft cream cheese
• 100 g icing sugar
• 300 ml double cream
• 1 tsp vanilla extract
• 300 g mini eggs, crushed
• 150 ml double cream (for topping)
• 2 tbsp icing sugar (for topping)
• 50 g melted milk chocolate
• 100-200 g mini eggs for decoration

STEP-BY-STEP INSTRUCTIONS:

1. Blitz the digestives in a food processor to a fine crumb, or mash them up in a bag or bowl and mix in the melted butter. Pulse a few times until well combined.
2. Tip the mixture into an 8 inch (20 cm) deep springform tin and press down firmly. Chill in the refrigerator while preparing the filling.
3. In a large bowl, mix the cream cheese, icing sugar, and vanilla extract. Whisk until the mixture is smooth.
4. Pour in 300 ml of double cream and whip until thick. Alternatively, you can whip the double cream separately and fold it into the cream cheese mixture for a lighter texture.
5. Fold through the crushed mini eggs into the creamy mixture. Spread this topping evenly onto the chilled biscuit base. Leave to set in the fridge for about 5-6 hours, or ideally overnight for best results.
6. Carefully remove the cheesecake from the tin and drizzle with melted chocolate.
7. Whip the remaining double cream with icing sugar and pipe swirls on top. Decorate each slice with a Mini Egg and sprinkle crushed mini eggs for an extra festive touch.
8. Store covered in the fridge for up to 3 days.

---

---

HOW TO SERVE Mini Egg Cheesecake

When it comes to serving your Mini Egg Cheesecake, portion control is key. Try cutting the cheesecake into small, bite-sized pieces to ensure moderation. This dessert pairs perfectly with a cup of herbal tea or a scoop of fresh berries on the side for added color and nutrients. If you want to elevate your meal, consider serving it alongside a light and tart yogurt parfait for a refreshing contrast.

STORAGE & FREEZING: Mini Egg Cheesecake

Make sure your Mini Egg Cheesecake is covered and stored in the fridge if you have leftovers. It will keep well for up to 3 days. If you’d like to extend its life, you can freeze the cheesecake before decorating. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be kept in the freezer for up to three months; just allow it to thaw in the refrigerator overnight before serving.

SERVING SUGGESTIONS

For a balanced meal, consider serving the Mini Egg Cheesecake with a side of high-protein Greek yogurt topped with sliced almonds and fresh fruit. This not only adds another layer of flavor but also balances the sweetness of the cheesecake with protein and fiber.

VARIATIONS

• Healthier Version: To make a healthier version of this Mini Egg Cheesecake, swap out the full-fat cream cheese for a low-fat variety and use a sugar alternative for the icing sugar. Greek yogurt can also be a great substitute to keep it creamy while lowering calories.

• High-Protein Version: To boost protein, replace some of the cream cheese with cottage cheese or mix in a scoop of protein powder into the filling. This turns your dessert into a high protein meal that satisfies your sweet tooth and muscle recovery needs.

• Air Fryer Version: For those with an air fryer, try baking the cheesecake at 160°C (320°F) for about 25-30 minutes. Cover the cheesecake with foil to prevent over-browning. This method creates a deliciously moist texture that will have you coming back for more.

FAQs

1. Is Mini Egg Cheesecake gluten-free?
   The classic recipe contains digestives, which are not gluten-free. To make a gluten-free version, use gluten-free biscuits for the base.

2. How can I reduce the calories in this Mini Egg Cheesecake?
   You can reduce calories by using low-fat cream cheese, sugar alternatives, and by cutting appropriate portion sizes.

3. How do I store leftovers?
   Leftovers should be stored in the fridge covered. They will last up to 3 days. You can also freeze the cheesecake before decoration; just allow it to thaw in the fridge when ready to serve.

4. Can this recipe be made ahead of time for a special occasion?
   Yes! This Mini Egg Cheesecake is perfect for meal prep. You can make it a day or two in advance; it tastes even better when given some time to set properly.

MAKE-AHEAD TIPS FOR Mini Egg Cheesecake

One of the best features of the Mini Egg Cheesecake is that it’s ideal for meal prep. You can easily make this cheesecake a day or two before an event and store it in the fridge. This means less stress on the day of your gathering, and you’ll have more time to enjoy with friends and family. Simply prepare the cheesecake steps as directed, chill, and you’re ready to serve a wonderful dessert that will impress everyone, all while sticking to a healthier routine!

Print