Mini Easter Cheesecakes (Print Version)
# Ingredients:
→ Biscuit Base
01 -
200g digestive biscuits
02 -
100g unsalted butter, melted
→ Cheesecake Filling
03 -
300g full-fat soft cream cheese or mascarpone, room temperature
04 -
50g icing sugar or caster sugar
05 -
1 tsp vanilla extract
06 -
150ml double cream
07 -
150g Easter chocolates, crushed
→ Decoration
08 -
125ml double cream
09 -
1 tbsp icing sugar
10 -
Sprinkles or grated chocolate
11 -
150g Easter chocolates
# Instructions:
01 -
Blitz the digestive biscuits in a food processor until finely crushed. Mix thoroughly with the melted butter. If using a lined mini cake tin, prepare it now. Divide the biscuit mixture evenly between 12 mini cake moulds and press down firmly with the back of a spoon.
02 -
In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth and well combined.
03 -
Either whip the double cream separately to stiff peaks and fold through the cheese mixture, or add the double cream directly to the mixture and whip everything together until thick and creamy.
04 -
Gently fold the crushed Easter chocolates through the cream cheese mixture until evenly distributed.
05 -
Divide the filling evenly between the 12 prepared bases, smoothing the tops with a spatula. Refrigerate for at least 3-4 hours or freeze for 2-3 hours until firmly set.
06 -
Carefully remove the set cheesecakes from the tin. Whip the double cream with icing sugar until thick and pipe decoratively onto each cheesecake. Garnish with sprinkles, grated chocolate and Easter chocolates.
# Notes:
01 -
These mini cheesecakes require no baking and can be made a day ahead for convenience.