Spring and Easter is in the air, and what better way to celebrate than with delightful, bite-sized treats? These Mini Easter Egg Cheesecakes are not only incredibly delicious but also boast a charming, festive look, perfect for your Easter party!
The combination of a crumbly biscuit base, a creamy, melt-in-your-mouth cheesecake filling studded with your favorite Easter chocolates, and a delicate whipped cream topping makes these mini desserts irresistible. But let’s be honest, decorating these little gems can sometimes be a bit… challenging. That’s where our secret weapon comes in: stackable cooling racks!
Have you ever painstakingly piped beautiful swirls of cream or arranged delicate chocolate shavings only to have your mini cheesecakes wobble and threaten to fall through the wide gaps of a standard cooling rack? We’ve all been there! This recipe embraces the genius of stackable cooling racks to provide a stable and secure platform for your decorated mini cheesecakes to chill and set without any accidental tumbles.
So, let’s hop to it and create these delightful Easter treats!
(Recipe by https://www.janespatisserie.com/)
No Bake! Mini Easter Cheesecakes
Ingredients
Biscuit Base
- 200 grams digestives crackers
- 100 grams unsalted butter melted
Cheesecake Filling
- 300 grams soft cream cheese room temperature
- 50 grams icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 150 grams chocolates crushed
Decoration
- 125 ml double cream
- 1 tbsp icing sugar
- 150 grams Easter chocolates
- sprinkles/ grated chocolate for garnish
Instructions
Prepare the Biscuit Base:
- Finely ground the biscuits and mix it with the melted butter. You can use a food processor to make it easier.
- Line your mini cake molds with pre-cut parchment paper. Portion the biscuit mixtures into the cake molds and press firmly with a spoon.
For the Cheesecake Filling:
- In a large mixing bowl, mix the soft cream cheese, icing sugar, and vanilla sugar. Whisk until smooth.
- In a separate bowl, whip the double cream until stiff peaks are formed. Add the cheese mixture and whip together until thick.
- Add the crushed Easter chocolates.
- Spoon the cheesecake mixture on top of the biscuit base.
- Refrigerate for 3 to 4 hours or place in the freezer for 2 hours.
Decorate the Cheesecakes:
- Carefully remove the cheesecakes from the molds.
- In a mixing bowl, whip the double cream and icing sugar until thick. Use a piping bag to add it to the cheesecakes.
- Sprinkle with grated Easter chocolates and sprinkles. Enjoy!
