Ingredients
- Digestive Biscuits (250g): These form the crunchy and buttery base of our cheesecake. You can also substitute with Graham crackers or other similar biscuits if digestive biscuits are not available.
- Unsalted Butter (100g, melted): Melted butter binds the crushed biscuits together, creating a sturdy and flavorful crust. Ensure it’s unsalted to control the overall saltiness of the cheesecake.
- Full-Fat Cream Cheese (500g): The star of the show! Full-fat cream cheese is crucial for achieving that rich, creamy, and decadent cheesecake texture. Make sure it’s softened to room temperature for a smooth filling.
- Icing Sugar (100g): Also known as powdered sugar, icing sugar sweetens the cheesecake filling and helps to create a light and airy texture.
- Double Cream (300ml): Double cream (heavy cream) adds richness and volume to the cheesecake filling. It needs to be whipped to soft peaks to incorporate air and lightness.
- Vanilla Extract (1 tsp): A touch of vanilla extract enhances the overall flavour profile of the cheesecake, adding a warm and comforting note.
- Mini Eggs (200g): The iconic Easter treat! Mini Eggs provide a delightful crunch and bursts of milk chocolate flavour throughout the cheesecake and as a topping. Use a mix of whole and roughly crushed Mini Eggs for texture.
Instructions
- Prepare the Biscuit Base: Begin by creating the foundation of your delectable cheesecakes – the biscuit base. Take your 250g of digestive biscuits and place them into a food processor. Pulse the biscuits until they are reduced to fine crumbs. If you don’t have a food processor, you can place the biscuits in a zip-lock bag and crush them using a rolling pin. Ensure you get a consistent crumb texture for an even base.
- Combine Biscuit Crumbs and Butter: Pour the crushed digestive biscuit crumbs into a mixing bowl. Melt 100g of unsalted butter in a microwave or in a saucepan over low heat. Be careful not to overheat the butter; you just want it melted. Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are evenly moistened and resemble wet sand. This mixture will form the base of your mini cheesecakes, providing a delicious contrast to the creamy filling.
- Press Biscuit Base into Muffin Liners: Line a 12-cup muffin tin with paper or silicone liners. Take approximately two tablespoons of the biscuit crumb mixture and press it firmly into the base of each muffin liner. Use the back of a spoon or your fingers to create a compact and even layer. This step is crucial as it sets the stage for the cheesecake filling and provides a stable base for your mini cheesecakes. Place the muffin tin with the biscuit bases into the refrigerator to chill while you prepare the filling. Chilling helps the base to firm up and prevents it from crumbling when you add the filling.
- Prepare the Cream Cheese Filling: Now, let’s move on to the heart of the recipe – the creamy cheesecake filling. In a large mixing bowl, add 500g of softened full-fat cream cheese. It’s vital that the cream cheese is at room temperature to avoid lumps and ensure a smooth, creamy filling. Beat the cream cheese using an electric whisk or a stand mixer until it is light and fluffy. This might take a couple of minutes. Once the cream cheese is smooth, gradually sift in 100g of icing sugar. Sifting prevents lumps and ensures the icing sugar incorporates smoothly into the cream cheese. Continue to beat until the icing sugar is fully incorporated and the mixture is smooth and creamy.
- Whip the Double Cream: In a separate clean bowl, pour in 300ml of double cream. Using clean beaters or a whisk attachment, whip the double cream until it forms soft peaks. Be careful not to overwhip, as this can result in grainy cream. Soft peaks are achieved when you lift the beaters, and the cream forms peaks that gently curl over at the tips. Whipped double cream adds lightness and volume to the cheesecake filling, making it incredibly smooth and airy.
- Combine Cream Cheese Mixture and Whipped Cream: Gently fold the whipped double cream into the cream cheese and icing sugar mixture. Fold using a spatula in a figure-of-eight motion, being careful not to deflate the whipped cream. This technique ensures the filling remains light and airy. Continue folding until the whipped cream is fully incorporated and the mixture is homogenous.
- Add Vanilla Extract and Crushed Mini Eggs: Pour 1 teaspoon of vanilla extract into the cheesecake filling and gently stir to combine. Roughly crush approximately 100g of Mini Eggs. You can do this by placing them in a zip-lock bag and gently tapping them with a rolling pin or the base of a mug. Add the crushed Mini Eggs to the cheesecake filling and gently fold them in, distributing them evenly throughout the mixture. Reserve the remaining whole Mini Eggs for decoration.
- Fill the Muffin Liners: Remove the muffin tin from the refrigerator. Spoon the cheesecake filling evenly into each muffin liner, on top of the biscuit bases. Fill each liner almost to the top, leaving a little space for decoration. Smooth the tops of the cheesecakes with the back of a spoon or a spatula to create an even surface.
- Chill for at Least 4 Hours (Preferably Overnight): This is a crucial step for no-bake cheesecakes. Cover the muffin tin with cling film or place it in an airtight container. Refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cheesecake filling to set completely, resulting in a firm and sliceable texture. The longer they chill, the better the texture will be.
- Decorate with Mini Eggs and Serve: Once the cheesecakes are fully set, carefully remove them from the muffin tin. Peel away the paper or silicone liners. Decorate each mini cheesecake with whole Mini Eggs. Arrange them attractively on top of each cheesecake. Your No-Bake Mini Egg Cheesecakes are now ready to serve and enjoy! Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 25g