Mini Easter Egg Cheesecakes
Delight your loved ones this Easter with these cute mini cheesecakes, made with Griffin's Malt biscuits.
20 minutesPrep time
2 hoursBake time
easyDifficulty
Ingredients
For the base:
- 1 packet of Griffin’s Malt biscuits
- 125g Butter, melted
For the cheesecake filling:
- 300g Cream Cheese, at room temp
- 150ml Cream
- 1 tsp Vanilla Essence
- 150 g Easter Chocolates, crushed
Decoration:
- 125ml Cream
- 1 tbsp Icing Sugar
- Chocolate, to grate
- 150 g Easter Chocolates
Instructions
- Grease a 12 piece cupcake tin and line with long strips of baking paper to create ‘handles’. These will help you pull out the cheesecakes later.
- Pulse the Malt biscuits in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
- Press a tablespoon of the base mixture into each cupcake space. Place in the fridge to set while you make the cheesecake mixture.
- To make the cheesecake mixture, beat the cream cheese, and vanilla in a large bowl.
- In a separate bowl, whip the cream to stiff peaks. Fold the whipped cream and crushed chocolates into the cream cheese mixture, making sure it is fully combined.
- Divide the filling between the 12 bases and refrigerate for 2 hours.
- Once set, use the baking paper handles to lift each cheesecake out of the tin and place on a plate.
- To decorate, whip 125ml of cream with the icing sugar to form stiff peaks. Pipe the cream on top of each cheesecake and follow with grated chocolate and mini easter eggs.
Products used in this recipe
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