Mini Egg Mini Cheesecakes 🍫🥚🧁
Ingredients
For the Base:
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
For the Cheesecake Filling:
- 450ml double cream, cold
- 350g cream cheese, room temperature
- 120g icing sugar
- 160g Mini Eggs, crushed
For the Topping:
- Whipped cream
- 4-7 Mini Eggs per cheesecake
Instructions
Step 1: Make the Base
1. Line a muffin tin with cupcake liners.
2. In a bowl, mix crushed digestive biscuits with melted butter until combined.
3. Divide the mixture evenly among the liners, pressing it firmly into the base.
4. Chill in the fridge for 15 minutes to set.
Step 2: Prepare the Cheesecake Filling
1. In a large bowl, whip the double cream until stiff peaks form.
2. In another bowl, beat the cream cheese and icing sugar until smooth.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Stir in the crushed Mini Eggs until evenly distributed.
Step 3: Assemble & Chill
1. Spoon or pipe the cheesecake filling over the chilled bases.
2. Smooth the tops and refrigerate for at least 4 hours (or overnight for best results).
Step 4: Decorate & Serve
1. Pipe whipped cream on top of each mini cheesecake.
2. Garnish with 4-7 whole Mini Eggs for a festive touch.
3. Serve chilled and enjoy these creamy, chocolatey Easter treats! 🐣💜🍰
Perfect for spring gatherings, Easter parties, or anytime you crave a no-bake dessert! 🎉