Mini Easter Cheesecakes (No-Bake Recipe)
This mini-Easter cheesecake dessert is easy, no-bake, and has an adorable mini egg topping. Each cake is an individual serving for easy portioning.
Servings: 12
Calories: 479kcal
Cost: £0.78
Ingredients
- 125 g digestive biscuits (£0.70/3)=(£0.23)
- 50 g butter, melted (£1.69/5)=(£0.34)
- 400 g full fat cream cheese (£2.60)
- 450 ml double cream (£1.75)
- 75 g icing sugar (£0.50)
- 12 mini chocolate bunnies (£1.25x2)=(£2.50)
- 80 g bag mini sugar coated chocolate eggs (£1.50)
- sugar flowers and sprinkles, optional
Cupboard Essentials
- A few drops vanilla extract
Instructions
- Line a cup cake tin with 12 paper cup cake cases.
- Place the biscuits in a zip lock bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs. Melt the butter in a small pan and stir in the biscuits. Divide the mixture between the paper cases and press down well with the back of a spoon. Chill in the fridge for 15 minutes
- Put the cream cheese in a bowl with the double cream and icing sugar and vanilla, whisk until smooth and thick.
- Divide the mixture between the cup cake cases and spread the tops as smooth as you can with the back of a spoon.
- Chill in the fridge for at least 4 hours or overnight. Just before serving, remove the cheesecakes from the paper cases and top with the chocolate bunnies, sprinkles, eggs and sugar flowers if liked.
Notes
- Use muffin cups for easy removal from tray
- Save time by using a food processor for a quicker and well-mixed crust
- Plan ahead and allocate extra time for the cheesecakes to set
- If you are able, prepare the no-bake Easter cheesecakes a night before your event.
Nutrition
Calories: 479kcal | Carbohydrates: 27g | Protein: 5g | Fat: 42g