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Individual Mini Egg Cheesecakes

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Delightful individual mini cheesecakes that combine cream cheese and Mini Eggs in a rich, creamy dessert perfect for any occasion.

Ingredients

Scale
  • 200 g digestives
  • 100 g unsalted butter (melted)
  • 300 g full fat soft cream cheese
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g Mini Eggs (crushed)
  • 125 ml double cream (for decoration)
  • 1 tbsp icing sugar (for decoration)
  • Grated chocolate (for decoration)
  • 150 g Mini Eggs (for decoration)

Instructions

  1. In a food processor, blitz the digestives until fine. Combine the crushed biscuits with the melted butter.
  2. Portion the biscuit mixture into mini cake molds and press down firmly to form the base.
  3. In a mixing bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth.
  4. In another bowl, whip the double cream to stiff peaks, then fold it into the cream cheese mixture along with the crushed Mini Eggs.
  5. Spoon the cheesecake mixture into each tin and smooth over the top. Refrigerate for at least 3-4 hours or freeze for 2-3 hours.
  6. Once set, remove the cheesecakes from the tin. Whip the double cream and icing sugar until thick, then pipe it onto each cheesecake.
  7. Sprinkle with grated chocolate and add Mini Eggs on top for decoration.

Notes

For a lighter version, use low-fat cream cheese and sugar substitutes. Can also use almond flour for a gluten-free base.

Nutrition

Keywords: mini cheesecakes, dessert, healthy dessert, no-bake, Mini Eggs

Find it online: https://alexandrarecipes.com/individual-mini-egg-cheesecakes/