Individual Mini Egg Cheesecakes

These Individual Mini Egg Cheesecakes are a super easy and cute way to make an Easter desserts. These no bake Easter cheesecakes are made of a vanilla cream cheese base and chopped in mini eggs stirred in. Mini egg cheesecakes are so easy to make perfect for a quick dessert but also great for summer picnic food too! I hope you enjoy these individual mini egg cheesecakes.

If you’ve visited my website before, you will know how much I love cheesecakes. I am obsessed. For Easter I had to make an Easter cheesecake with mini eggs, also an addiction of mine. Luckily these delicious eggs are seasonal as I would eat them all year if possible. As Individual mini egg Cheesecakes, you get the best of both words. Delicious cheesecakes and not having to share.

I decided to colour the cream cheese to match the pastel colours of the mini eggs and I think it looks incredible. I used colour pastes as they don’t interact with the cream cheese.

There are chopped up mini eggs in the cream cheese part. Plus, of course there needed to be topped with more mini eggs too.

Top Questions

What are the best jars for mini Individual Cheesecakes?
What do I need for Easter Cheesecakes?
How do you know when a mini cheesecake is done?
Do mini cheesecakes need to be refrigerated?

Why you’ll love this recipe

Despite the fact, these easter cheesecakes look beautiful, that is not their only strength. They taste incredible too! There is something so special about getting a cheesecake all for yourself.

The mini egg cheesecakes travel surprisingly well. Prepare them in mini jars and you can seal the lid. They will make for perfect picnic desserts.

They are packed full of mini eggs! What’s not to love?

Ingredients

For the full recipe and instructions for the mini egg cheesecake recipe scroll to the bottom of the page for the recipe card.

MINI EGGS

The most important and wonderful ingredient in the mini egg cheesecakes. As you know I love mini eggs, they are already starting to be sold out in the supermarkets! So I did a mad dash to make sure I had enough mini eggs to make these individual mini egg cheesecakes.

CREAM CHEESE

I am a lover of Philadelphia. I truly think it’s the best cream cheese out there but for this recipe, as we are mixing the cream cheese with cream and the mini eggs, you can use any cream cheese you like. I’ve used a supermarket’s own brand and it worked just as well.

How to make Individual Mini Egg Cheesecakes – step by step

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

1) Digestive biscuits make a great base for these cheesecakes. I pop them into a bag and bash it with a rolling pin.

2) The crumbs remain chunkier than if you blitz in the blender. It’s also a great stress buster.

3) Mix in the caster sugar and vanilla extract together making sure the sugar has dissolved.

4) Whisk up the double cream until thick. As it’s a little amount of cream I would recommend doing it by hand so you don’t over whip it.

Chop up the mini eggs (please do this carefully) and mix in. I love seeing the colours. From here you can add this mix to each ramekin or cup, or you can divide and add a little food colouring to make the cream cheese part the pastel colours to match the mini eggs.

In this how-to, I didn’t include the part about changing the colour of the mixture with colour paste. However if you want to change the colour divide the mixture in to how many colours you want. I did 4 bowls for 4 colours.

Add a tiny bit of colour paste at a time to make sure you can control how strong the colour goes. As it is a pastel colour you won’t need much for the individual mini egg cheesecakes.

The add the broken up mini eggs and continue as per the recipe for the mini cheesecakes as below.

Top Tips

Instead of trying to chop your mini eggs, make a small hole in the bag and hit them with a rolling pin. Much like how we broke up the biscuits to make the base of the cheesecake. This is much safer and really fun!

Serve these individual mini egg cheesecakes in tiny mason jars. They look gorgeous and would even make for a wonderful wedding day dessert, they look cute and tatse even better.

Studding the top of your Easter cheesecakes is a great way to up the mini egg factor. The mini eggs are such lovely colours that it makes for beautiful decoration too.

Serving Suggestions

Fresh fruit like strawberries and blueberries

Adding some sweet fresh fruit to your individual cheesecakes makes them wonderfully fresh and perfect for spring. I tried slicing a strawberry diagonally and spreading it across the top of the cheesecakes. It looked lovely.

More Mini Eggs of course

Decorate the top of your Easter cheesecakes with even more mini eggs! You can leave them whole as I did or you can crush some of them up and sprinkle them over the top of the mini egg cheesecakes.

Easter chocolates and candy

There is never too much chocolate in my opinion. I love using different Easter chocolate on the cheesecakes to take them to the next level. I’ve tried creme eggs, Malteser Easter Bunnies and broken-up bits of Easter egg too.

Equipment

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• mixing bowls
• whisk
• Wooden spoon
• 8 small ramekins or cups

How to make Individual Mini Egg Cheesecakes

I think the pastel purple was my favourite of the cheesecakes. Even though they look different they all have the same gorgeous vanilla creamy flavour. I love finding the mini egg chunks throughout the cream as you eat it too. Absolutely delicious.

I left some of the cream mixture as plain to go with the white mini eggs. I then did some pastel yellow and the remaining mix pastel pink and pastel purple. Studded with mini eggs to serve they are the cutest no bake mini cheesecakes ever. In my humble opinion about these individual mini egg cheesecakes.

Pastel pink cheesecakes. The perfect pudding and dessert for us pink obsessives.

When you make the cheesecakes don’t add the mini eggs to the top until you’re ready to serve. This is because the the colour will start to run off when it comes into contact with the moisture from the cream. It won’t be too drastic but if they move you will see where they have been.

It’s time to make these absolutely delicious Individual Mini Egg Cheesecakes.

Substitutions and variations

These little cheesecakes are great all year round and can easily be made for different times of year.

You don’t need to add the mini eggs to the mixture as a start. You can make the cheesecake layer as normal. It’s a gorgeous vanilla cheesecake and absolutely delicious on it’s own.

HALLOWEEN MINI CHEESECAKES

To turn these mini egg cheesecakes into Halloween mini cheesecakes make them usual. You can add some orange colour paste to make them more pumpkin coloured. Top with your favourite halloween candy.

If you want to make a Halloween cheesecake – check out my Halloween cheesecake covered in Halloween candy recipe

BISCOFF MINI CHEESECAKES

Mix biscoff spread into the Individual Mini Egg Cheesecakes when you add the double cream to the cream cheese. The biscoff will add a lovely flavour and is great with a swirl of double cream on top with a Biscoff biscuit on top.

CHRISTMAS MINI CHEESECAKES

I have turned these individual mini cheesecakes into Christmas desserts before and they are so gorgeous. A little easy to make no bake cheesecake are great to serve. Especially as they can be made in advance.

You can add a cranberry mix to the top to add a sharpness to the sweet cream layer. It is a lovely combo. Find the recipe for the full cranberry cheesecake here…

Easter egg cheesecake with sprinkles

I love Individual Cheesecakes with sprinkles. You can make a simple cheesecake look fabulous and seasonal with your choice of sprinkles.

I love sprinkles so I tried a few with these sprinkles. I love the addition of sprinkles. Extra colour to finish off these gorgeous mini egg cheesecakes. They work so well with the pastel colours of the mini egg colour-inspired cheesecake cream layer.

Taking the time to divide the mixture add the colour paste to match the pastel mini egg colours was totally worth it.

What do you think? Add the sprinkles or keep them without?

Storing / Making ahead of time options

Mini egg cheesecakes take a few hours to set in the fridge. So you’re always making them ahead of when they need to be eaten, but they can last for about 5 days in the fridge before they start to taste fridgey.

FAQS

What are the best jars for mini Individual Cheesecakes?

There are so many things you can make these mini Individual Cheesecakes in.

I’ve used little glass ramekins for this recipe as I wanted to show off the layers. The glass is light and easy to store too. Plus best of all it’s easy to wash when they’re done.

If you have beautiful cups and saucers they would make it a lovely way to present the mini egg cheesecakes for an Easter dessert.

I love using mason jars for these mini cheesecakes. They are great for transporting the cheesecake if you are making them and taking them to a dinner party or on a picnic too. The clip lock jars are so cute and I can’t wait to make more mini cheesecakes in them for the summer.

What do I need for Easter Cheesecakes?

To make this recipe you only need a few ingredients. I promise it looks complicated but it’s not at all. It’s very methodical and done in a different section.

You have the base section which takes about 5 minutes. Followed by the creamy filling section which takes about 10-15 minutes to do. Then the final section is decorating how you would like.

• You need Unsalted butter and Digestives biscuits for the base. I love using digestives biscuits for a cheesecake base as it has a flavour but doesn’t take away from the flavours in the cream.
• For the cream section you need soft cream cheese, caster sugar, vanilla extract and double cream. This is the basics of all of my cheesecakes and then adapted from there for different flavours.
• colour pastes in purple, red and yellow (optional)
• 200 g mini eggs chopped up to go in the cheesecakes.
• Plus loads of extra mini eggs for the topping. I love the mini eggs on top!
• Sprinkles if you want extra fun for your no bake cheesecake.

How do you know when a mini cheesecake is done?

You’ll know when a mini cheesecake is ready as the cheesecake on top of the biscuit base will be set. This means It will be firmer than when you mixed it and left it in the fridge. It will usually take about 4 hours to set.

Do mini cheesecakes need to be refrigerated?

Yes, mini cheesecakes do need to be refrigerated just like normal-sized cheesecakes. They will set much quicker than the larger cheesecakes but they still need to be put in the fridge.

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Recipe

Individual mini egg cheesecakes

Sisley White

These Easy Mini Egg Individual Cheesecakes are a super easy and cute way to make an Easter desserts. These no bake Easter cheesecakes are made of a vanilla cream base with chopped in mini eggs stirred in. Mini cheesecakes are so easy to make perfect for a quick dessert but also great for summer picnic food too! I hope you enjoy these individual mini egg cheesecakes.

5 from 16 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 45 minutes mins

Fridge Bake 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Sweet Treats

Cuisine British, English

Servings 8 Individual cheesecakes

Calories 476 kcal

Equipment

• Mixing bowl
• Whisk
• Wooden spoon
• 8 small ramekins or cups

Ingredients

 

1x2x3x

Individual Vanilla Cheesecakes

• 50 g (1.76 oz) Unsalted butter
• 150 g (5.29 oz) Digestives biscuits
• 300 g (1.32 cups) Soft cream cheese
• 60 g (2.12 oz) Caster sugar
• 1 tsp (1 tsp) vanilla extract
• 150 ml (150 ml) double cream / heavy cream
• colour pastes (in purple, red and yellow optional)
• 200 g (7.05 oz) mini eggs (chopped up to go in the cheesecakes)
• 100 g (3.53 oz) mini eggs

Instructions

 

• Melt the butter gently in the microwave or in a pan and then take off the heat.
• Crush the biscuits in a food processor, or put the shortbread in a plastic sandwich bag and use a rolling pin to break them up.
  
• Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
  
• Scoop the crumbs into the little dishes and push down to make a hard layer. Put in the fridge for 20-30minutes to set.
• In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed. Add the vanilla extract.
  
• In a new bowl lightly whip the double cream until it starts to thicken.
  
• Stir in the double cream and cream cheese mixture together.
  
• Break up the mini eggs (I carefully cut them but you can bash them with a rolling pin) and mix them in to the cheesecake cream layer.
  
• Divide the mix in to 4 bowls if you want to change the colours of each to get that pastel look. Add a tiny bit of the purple colour paste to one of the bowls and mix until it's about the same colour as the purple mini egg. Repeat with the other bowls. Leave one plain for the white mix.
  
• Remove the ramekins or cups from the fridge and add the cream cheese mixes to the base and put back into the fridge to set. It takes roughly about 45-60 minutes. If you want you can do layers or keep each little one a different colour. As they are small I'd recommend keeping them indivudal colours. If you want to make this as a 6inch large cheesecake the layers would look gorgeous.
• When you are ready to serve add a few mini eggs and sprinkles if you want to. Then enjoy!
  

Notes

If you want to make this as a normal cheesecake the recipe is same but use a 6inch cake tin.

Nutrition

Calories: 476kcalCarbohydrates: 39gProtein: 6gFat: 34gSaturated Fat: 20gTrans Fat: 1gCholesterol: 84mgSodium: 237mgPotassium: 94mgFiber: 1gSugar: 29gVitamin A: 1000IUVitamin C: 1mgCalcium: 106mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Easter, Easter cheesecakes, Individual Mini Egg Cheesecakes, mini egg cheesecake, mini egg cheesecakes, mini eggs, no bake cheesecake, no bake cheesecake recipe

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