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A halved mini egg cheesecake on a white plate, showing the creamy filling and colorful candy pieces.

Mini Egg Cheesecake

A simple recipe for mini egg cheesecakes.
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Temps de préparation 20 minutes
Temps de cuisson 25 minutes
Temps total 45 minutes
Portions: 12 cheesecakes
Type de plat: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingrédients
  

For the Base
  • 200 g Digestive biscuits crushed
  • 100 g Butter melted
For the Filling
  • 300 g Cream cheese softened
  • 150 ml Double cream
  • 75 g Icing sugar
  • 1 tsp Vanilla extract
  • 100 g Cadbury Mini Eggs roughly chopped

Equipment

  • Muffin tin
  • Food processor
  • Electric mixer

Method
 

  1. Line a 12-hole muffin tin with paper cases.
  2. Make the base: put the biscuits in a food processor and blitz until they form fine crumbs. Add the melted butter and pulse until combined.
  3. Divide the biscuit mixture evenly between the paper cases and press down firmly to create a base.
  4. Make the filling: in a bowl, beat the cream cheese with an electric mixer until smooth. Add the double cream, icing sugar, and vanilla extract. Beat until thick and smooth.
  5. Gently fold in the chopped Mini Eggs.
  6. Spoon the filling evenly over the biscuit bases in the muffin tin.
  7. Chill in the refrigerator for at least 2 hours, or until firm.
  8. Decorate with a few whole Mini Eggs before serving.

Notes

You can also use other chocolate eggs if preferred.

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