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 15 votes
Prep Time 45mins
Fridge Bake 1hr
Total Time 1hr45mins
Course Sweet Treats
Cuisine British, English
Servings 8Individual cheesecakes
8 small ramekins or cups
Individual Vanilla Cheesecakes
300gSoft cream cheese
150mldouble cream / heavy cream
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.
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!
If you want to make this as a normal cheesecake the recipe is same but use a 6inch cake tin.