Mini Egg Cheesecakes
Hop into Easter with these individual mini egg cheesecakes. Made with Cadbury mini eggs, Philadelphia cream cheese and chocolate cookie base.
Equipment
- 12 hole Silicon or muffin tins
- muffin cases (optional)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
For the chesecake bases
- 1 cup and 2 tablespoons (125gms) chocolate cookies such as Oreos, Bourbon or chocolate ripple.
- ½ stick (¼ cup/60gms) unsalted butter
For the cheesecake fillings
- 1 x 8 ounce tube (225gms) full fat cream cheese
- ¼ cup (55gms) white sugar
- ¾ teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ cup (125mls) thickened cream
To decorate
- 1 packet (4oz/125 gms) mini eggs
- 1 block (6.35oz/180gms) milk chocolate
Instructions
To make the chesecake bases
- If using muffin tins line them with muffin cases/patty pans. If using silicon molds you don't need to line them.
- If using Oreos twist them apart. Scrap out and discard the filling. Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into the molds and press down. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least thirty minutes and up to overnight.
To make the cheesecake fillings
- NB Make sure your cream cheese is at room temperature.
- Add the lemon juice, sugar and vanilla to the room temperature cream cheese to a bowl or stand mixer and beat on low until combined and the sugar has all dissolved.
- In a separate bowl whip the cream until firm peaks form.
- Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared bases and smooth down.
- Chill in the fridge for at least three hours and up to overnight.
To decorate the cheesecakes
- NB the coating on the mini eggs will start to dissolve on the cheesecake filling and the color can run. You can make the cheesecake in advance but I reccomend decorating within a couple of hours of serving.
- If using silicon molds carefully run a small spatuar around the edge of the molds and push from the bottom to pop out.
- Turn the chocolate over onto the smooth side. Chop into long, thin pieces. Gently break them apart into stick like strands.
- Place three eggs on top of each cheesecake. Use the chopped chocolate 'sticks' to build nests around the eggs. Try to overlap the chocolate pieces and sticking out the edges.
Notes
Making ahead:
The coating on the mini eggs will start to dissolve once added to the top of the mini cheesecakes. You can make the cheesecakes in advance but I recommend decorating within a couple of hours before serving.
Chocolate:
You will likely need less than a full bar of milk chocolate, however I find its best to have extra and so you can get enough good 'sticks' to build your nests with.
Storage:
For maximum freshness these mini cheesecakes will store undecorated in a covered container in the fridge for up to three days.
They are suitable for home freezing and can be frozen undecorated in a covered container for up to a month.
Nutrition
Calories: 138kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 11mgSodium: 133mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 147IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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