Mini Egg Cheesecakes

Ingredients

• 140 g plain biscuits (Nice biscuits or any plain biscuits; crushed)
• 35 g salted butter (Melted)
• 375 g full-fat cream cheese
• 10 g icing sugar
• 0.5 tsp vanilla bean extract
• 500 ml double cream (Use 200 ml for the filling; whisk the remainder for topping)
• 200 g mini chocolate eggs (Crushed; use half in the filling and the remainder to finish)

Steps

1. 1

   Crush the biscuits into fine crumbs using a food processor, or seal them in a bag and bash them with a rolling pin.

2. 2

   Melt the butter. Mix it into the biscuit crumbs until they are evenly coated.

3. 3

   Divide the crumb mixture among 8 small cups or ramekins. Press it gently with the back of a spoon to form the bases.

4. 4

   Crush the mini eggs in a bag, or pulse them very briefly in a food processor. Set them aside, keeping half for the filling and half for the topping.

5. 5

   In a large bowl, combine the cream cheese, icing sugar, and vanilla extract. Whisk until smooth and creamy.

6. 6

   In another bowl, whisk 200 ml of the double cream with an electric whisk until soft peaks form.

7. 7

   Fold the whipped cream into the cream-cheese mixture until combined.

8. 8

   Add half of the crushed mini eggs and fold them through the filling.

9. 9

   Spoon the filling over the biscuit bases and smooth the tops.

10. 10

    Chill in the refrigerator for about 1 hour, or until ready to serve.

11. 11

    When ready to serve, whisk the remaining double cream until soft-firm peaks form.

12. 12

    Add a generous dollop of whipped cream to each cheesecake and finish with the remaining crushed mini eggs.

Notes

The creator also made 4 larger bowls, noting that each would serve two. The source describes the dessert as no-bake and says it need not chill for long, though it specifies about 1 hour or until serving.

Nutrition per serving

• dessert
• no-bake
• Easter
• individual servings
• chilled
• vegetarian