Can I make these ahead of time?

Yes! These cheesecakes can be made up to 3 days in advance and stored in the fridge.

Can I freeze mini cheesecakes?

Absolutely. Freeze them for up to 3 months. Thaw in the fridge before serving.

What biscuits can I use for the base?

Digestives, graham crackers, or any plain biscuit works well. For a chocolate twist, use Oreos.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture, but low-fat versions can work (though they may be softer).

Mini Easter Cheesecakes: A Delicious No-Bake Treat

Mini Easter Cheesecakes

Print Recipe

Mini Easter Cheesecakes are no-bake individual treats with a buttery biscuit base, creamy vanilla filling, and festive Easter chocolate toppings. Perfect for parties, gifts, or holiday gatherings!

Author: Alexandra Roa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (+ chilling time)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: No-Bake
Cuisine: Holiday
Diet: Vegetarian

Ingredients

Scale

Biscuit Base:

200 g digestive biscuits (or graham crackers)
100 g unsalted butter (melted)

Cheesecake Filling:

300 g full-fat cream cheese or mascarpone (room temperature)
50 g icing sugar
1 tsp vanilla extract (optional)
150 ml double cream (whipped to stiff peaks)
150 g crushed Easter chocolates (mini eggs, creme eggs, etc.)

Decoration:

125 ml double cream (whipped)
1 tbsp icing sugar
Extra Easter chocolates, sprinkles, and grated chocolate for topping

Instructions

Make the Biscuit Base: Blitz biscuits into fine crumbs. Mix with melted butter until combined. Divide into a 12-hole mini cake tin, press firmly, and chill.
Prepare the Cheesecake Filling: Beat cream cheese, icing sugar, and vanilla until smooth. Fold in whipped double cream and crushed Easter chocolates. Spoon onto bases and smooth tops. Chill for 3-4 hours or freeze for 2-3 hours.
Decorate & Serve: Remove from tin. Pipe whipped cream mixed with icing sugar on top. Garnish with chocolates, sprinkles, and grated chocolate. Serve or refrigerate until needed.

Notes

Room temperature cream cheese ensures a smooth filling. For a richer version, add melted chocolate to the filling. Use a loose-bottomed tin for easy removal. Let set overnight for best results.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 290
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: mini easter cheesecakes, no-bake dessert, holiday treats, individual cheesecakes

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