No Bake Mini Egg Cheesecake

Satisfy your sweet tooth with this indulgent and effortless no-bake mini egg cheesecake, perfect for Easter or any time of year!

Ingredients:

  • 150 g Digestive biscuits
  • 75 g Unsalted butter, melted
  • 300 g Mini Cadbury’s Mini Eggs
  • 300 ml Double cream, whipped to soft peaks
  • 50 g Icing sugar
  • 300 g Philadelphia cream cheese, full fat
  • 2 tsp Lemon juice

Instructions:

  1. Crush the digestive biscuits until they resemble coarse sand, then mix them with the melted butter.
  2. Divide the biscuit mixture evenly among 4 tumbler-sized glasses, pressing down gently to form the base.
  3. Roughly crush the Mini Eggs, setting aside a handful for topping.
  4. In a large mixing bowl, combine the whipped cream, icing sugar, cream cheese, lemon juice, and about one-third of the chopped Mini Eggs. Gently fold until fully combined.
  5. Spoon half of the cheesecake mixture into the glasses on top of the biscuit base. Sprinkle another third of the Mini Eggs over the cheesecake layer.
  6. Layer the remaining cheesecake mixture on top, then finish with the remaining crushed Mini Eggs.
  7. Chill the cheesecakes in the refrigerator until set and ready to serve.
  8. Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 People

FAQ:

1. What ingredients are needed to make No Bake Mini Egg Cheesecake?

Answer: To make No Bake Mini Egg Cheesecake, you will need the following ingredients:

For the Crust:

  • Graham cracker crumbs or digestive biscuit crumbs
  • Melted butter
  • Granulated sugar (optional, for added sweetness)

For the Cheesecake Filling:

  • Cream cheese, softened
  • Powdered sugar
  • Vanilla extract
  • Heavy whipping cream
  • Mini chocolate eggs (such as Cadbury Mini Eggs), chopped

For the Topping:

  • Additional mini chocolate eggs (whole or chopped)
  • Whipped cream (optional)

2. How do you prepare the crust for the mini cheesecakes?

Answer: To prepare the crust:

  1. In a bowl, combine the graham cracker crumbs or digestive biscuit crumbs with the melted butter. If desired, add a small amount of granulated sugar for extra sweetness.
  2. Mix until the crumbs are evenly coated with the butter and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of mini cheesecake molds or a muffin tin lined with paper liners, creating an even layer.
  4. Place the crusts in the refrigerator to set while you prepare the cheesecake filling.

3. How do you make the cheesecake filling?

Answer: To make the cheesecake filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Fold in the chopped mini chocolate eggs.

4. How long do the mini cheesecakes need to set, and how are they best stored?

Answer: After filling the crusts with the cheesecake mixture:

  1. Place the mini cheesecakes in the refrigerator to set for at least 4 hours, or preferably overnight, to allow the filling to firm up.
  2. Store the mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to a month, ensuring they are well-wrapped or stored in a freezer-safe container.

5. How should No Bake Mini Egg Cheesecakes be served?

Answer: No Bake Mini Egg Cheesecakes can be served chilled directly from the refrigerator. To serve:

  1. Remove the mini cheesecakes from their molds or liners.
  2. Garnish with additional mini chocolate eggs on top. You can leave the eggs whole or chop them for a decorative touch.
  3. Optionally, add a dollop of whipped cream for extra indulgence.
  4. Serve them on a platter for parties or individually plated for a more formal presentation. These mini cheesecakes make a delightful and festive treat for any occasion, especially around Easter.

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