Description
Celebrate Easter with these delightful No Bake Mini Cheesecakes, perfect for sharing with friends and family. Creamy, rich, and topped with colorful Cadbury’s Mini Eggs, they are sure to be a hit!
Ingredients
Unsalted Butter
Digestive biscuits
Cadbury’s Mini Eggs
Double cream
Cream cheese
Icing sugar
Lemon juice
Instructions
- Begin by crushing the digestive biscuits into fine crumbs and mixing them with the melted butter until well combined.
- Press the biscuit mixture firmly into the bottom of mini cheesecake molds or cupcake liners to form a base.
- In a large mixing bowl, whip the double cream until it reaches soft peaks.
- In a separate bowl, combine the cream cheese, sifted icing sugar, and lemon juice until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon the cream mixture over the biscuit bases, smoothing the top with a spatula.
- Chill the cheesecakes in the refrigerator for at least 2-4 hours or until set.
- Before serving, decorate the top with Cadbury’s Mini Eggs.
Notes
For best results, ensure the cream cheese is at room temperature for easier blending. Adjust the amount of icing sugar based on your desired sweetness.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Easter Mini Cheesecakes, No Bake Cheesecake, Mini Desserts, Easter Desserts, Cheesecake Recipe