No Bake Mini Creme Egg Cheesecake
Indulge in a delightful No Bake Mini Creme Egg Cheesecake that captures the essence of the beloved chocolate egg, perfect for any occasion.
Equipment
- Food Processor
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
- Electric Mixer
Ingredients
Crust Ingredients
- 200 g Digestive Biscuits Crushed for the crust.
- 100 g Unsalted Butter Melted to bind the crust.
Filling Ingredients
- 400 g Cream Cheese Full-fat for richness.
- 200 ml Double Cream Whipped for lightness.
- 100 g Icing Sugar Powdered sugar for sweetness.
- 1 tsp Vanilla Extract For flavor enhancement.
- 8-10 Mini Creme Eggs Chopped for filling and decoration.
Optional Ingredients
- Cocoa Powder For dusting on top.
Instructions
- 1. Prepare the Crust: Crush the digestive biscuits in a food processor until fine crumbs. Transfer to a mixing bowl.
- 2. Add the Butter: Melt the unsalted butter and mix it with the crushed biscuits until well combined.
- 3. Form the Base: Line a muffin tin with cupcake liners and press the biscuit mixture into the bottom of each liner. Refrigerate to set.
- 4. Prepare the Filling: In a mixing bowl, beat the cream cheese and icing sugar until smooth and creamy.
- 5. Add Vanilla and Cream: Mix in the vanilla extract and fold in the whipped double cream gently.
- 6. Incorporate the Creme Eggs: Fold in the chopped mini creme eggs into the filling mixture.
- 7. Fill the Cups: Spoon the filling over the biscuit bases in the muffin tin, smoothing the tops.
- 8. Chill the Cheesecakes: Refrigerate for at least 4 hours or overnight to set.
- 9. Decorate and Serve: Remove from the muffin tin and top with mini creme eggs or cocoa powder before serving.
Notes
These cheesecakes can be made in advance and stored in the refrigerator for up to 4-5 days.