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Mini Chocolate Egg Cheesecakes

Creamy bite-sized cheesecakes with a buttery base and festive chocolate egg topping, perfect for Easter and spring gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 200 g digestive biscuits crushed
  • 100 g butter melted
Filling
  • 400 g cream cheese softened
  • 120 g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 150 ml heavy cream
Topping
  • mini chocolate eggs

Equipment

  • muffin tin
  • mixing bowl
  • hand mixer

Method
 

  1. Preheat oven to 160°C and line a muffin tin with paper liners.
  2. Mix crushed biscuits with melted butter and press into liners, then bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth, add eggs, vanilla, and cream.
  4. Pour filling over crusts and bake for 20 minutes until slightly set.
  5. Cool gradually, then refrigerate for at least 3 hours.
  6. Top with mini chocolate eggs before serving.

Notes

For best texture, avoid overmixing and always chill thoroughly before serving.