Individual mini egg cheesecakes
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.
Equipment
- mixing bowls
- whisk
- Wooden spoon
- 8 small ramekins or cups
Ingredients
Individual Vanilla Cheesecakes
- 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 / heavy 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.
- 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.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.