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.
Course Sweet Treats
Cuisine British, English
Keyword Easter cheesecakes, Individual Mini Egg Cheesecakes, mini egg cheesecakes
Prep Time 45minutes
Fridge Bake 1hour
Total Time 1hour45minutes
Servings 8Individual cheesecakes
Author Sisley White
8 small ramekins or cups
300gSoft cream cheese
colour pastes in purple, red and yellow(optional)
200gmini eggs chopped up(to go in the cheesecakes)
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!
If you want to make this as a normal cheesecake the recipe is same but use a 6inch cake tin.