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Mini Egg Cheesecake

These creamy and sweet Mini Egg Cheesecakes have a delightful crunch from the biscuit base, perfect for celebrations and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Gluten-Free
Calories: 260
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 200 grams Gluten-free digestive biscuits
  • 100 grams Butter, melted
For the cheesecake filling
  • 500 grams Cream cheese, at room temperature Make sure it's at room temperature for easier mixing.
  • 100 grams Powdered sugar
  • 1 teaspoon Vanilla extract
  • 300 ml Whipping cream, whipped Beat until stiff peaks form.
For decoration
  • 100 grams Mini chocolate eggs Used for decoration on top of the cheesecakes.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Crush the gluten-free digestive biscuits and combine them with melted butter. Press this mixture into the bottom of mini cheesecake tins.
  3. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
  4. Gently fold in the whipped cream to add lightness to the mixture.
Baking
  1. Pour the cream cheese mix over the biscuit base and place mini chocolate eggs on top for decoration.
  2. Bake in the oven for 20 minutes. Once done, let them cool before chilling in the refrigerator for at least 2 hours.

Notes

These cheesecakes can be served with a dollop of whipped cream, a sprinkle of extra crushed biscuits, or cocoa powder. Store them in the refrigerator in an airtight container; they will last about 3-4 days. You can make them ahead of time, just add the chocolate eggs before serving.