Individual Mini Egg Cheesecakes for Easter – No Bake Recipe

These No Bake Individual Mini Egg Cheesecakes are a super easy and cute way to make Easter desserts. A vanilla cream base with chopped in mini eggs stirred in.

If you’ve visited my website before, you will know how much I love cheesecakes. I am obsessed. For Easter I had to make some with mini eggs, also an addiction of mine. I decided to colour the cream cheese to match the pastel colours of the mini eggs and I think it looks incredible. I used a little pit of the 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.

Picnic Ready – Individual Mini Egg Cheesecakes

A little joy about these cheesecakes are you can make them in clip lock jars or similar, and take them out for a picnic. The cheesecakes travel surprisingly well.

Even if at the moment we are all staying home and not allowed out for picnics I’ve made some to enjoy in the sunshine for something a little bit different. Getting these cheesecakes travel ready and having a picnic in the house was an odd and fun experience. It reminded me of having picnics in the living room as a child. Although back then it was crisp sandwiches and Ribena.

Transport the Individual Mini Egg Cheesecakes in the jars. Add a cool pack to a picnic big and you can enjoy the cheesecakes directly out of the jars with friends and family in the sunshine.

Pastel colour 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 cheesecake ever. In my humble opinion.

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.

How to make Individual Mini Egg Cheesecakes

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

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

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

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.

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 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)
• 100 g mini eggs

What do you think about adding sprinkes?

The most delicious individual cheesecakes

Print Recipe

5 from 10 votes

Individual Mini Egg Cheesecakes

These No Bake Individual Mini Egg Cheesecakes are a super easy and cute way to make Easter desserts. A vanilla cream base with chopped in mini eggs stirred in.

Prep Time45 mins

Fridge Bake1 hr

Total Time1 hr 45 mins

Course: Sweet Treats

Cuisine: British, English

Keyword: Easter cheesecakes, Individual Mini Egg Cheesecakes, mini egg cheesecakes

Servings: 8 Individual cheesecakes

Calories: 110kcal

Author: Sisley White

Equipment

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

Ingredients

• 50 g Unsalted butter
• 150 g Digestives biscuits
• 300 g Soft cream cheese
• 60 g Caster sugar
• 1 tsp vanilla extract
• 150 ml Double cream
• colour pastes in purple, red and yellow (optional)
• 200 g mini eggs chopped up (to go in the cheesecakes)
• 100 g 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.
• 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.

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