Print

Mini Easter Cheesecakes: A No-Bake Delight for Your Easter Celebrations!

Mini Easter Cheesecakes
Print Recipe

These Mini Easter Cheesecakes are the perfect no-bake treat for your Easter celebrations! With a crunchy biscuit base, a creamy vanilla and chocolate filling, and a festive topping of whipped cream, sprinkles, and Easter chocolates, they’re as delightful to look at as they are to eat. Plus, they’re super easy to make and perfect for sharing

Ingredients

Scale

Biscuit Base

  • 200g digestive biscuits
  • 100g unsalted butter, melted

Cheesecake Filling

  • 300g full-fat soft cream cheese or mascarpone (room temperature)
  • 50g icing sugar (or caster sugar)
  • 1 tsp vanilla extract
  • 150ml double cream
  • 150g Easter chocolates, crushed

Decoration

  • 125ml double cream
  • 1 tbsp icing sugar
  • Sprinkles or grated chocolate
  • 150g Easter chocolates

Instructions

For the Biscuit Bases

  1. Blitz the digestive biscuits in a food processor until fine crumbs form.
  2. Mix the biscuit crumbs with the melted butter until combined.
  3. Line a mini cake tin with cases or grease lightly. Divide the biscuit mixture evenly between 12 moulds and press down firmly with a spoon.

For the Cheesecake Filling

  1. In a large bowl, whisk the cream cheese, icing sugar, and vanilla extract until smooth.
  2. In a separate bowl, whip the double cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture until combined.
  4. Fold in the crushed Easter chocolates.
  5. Spoon the filling evenly over the biscuit bases and smooth the tops.
  6. Chill in the fridge for 3-4 hours (or freeze for 2-3 hours) until set.

For the Decoration

  1. Carefully remove the cheesecakes from the tin.
  2. Whip the double cream and icing sugar until thick, then pipe onto the cheesecakes.
  3. Decorate with sprinkles, grated chocolate, and extra Easter chocolates.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • If you don’t have a food processor, place the biscuits in a zip-lock bag and crush them with a rolling pin.
  • For a quicker setting time, pop the cheesecakes in the freezer for 2-3 hours instead of the fridge.
  • Customize the recipe with your favorite Easter chocolates—mini eggs, chocolate bunnies, or even caramel-filled chocolates work great!

Nutrition

Find it online: https://recipes.swedishinarabic.net/mini-easter-cheesecakes-a-no-bake-delight-for-your-easter-celebrations/