How to make Mini Easter Cheesecakes (No-Bake)

#CheeseCake #Easter #NoBake

Mini Easter Cheesecakes Recipe

If you have any questions about have to make these Mini Easter Cheesecakes then please leave me a comment and I will reply asap. Happy Baking. :-)

TIMINGS:
Prep Time: 10 mins.
Chill Time: 8 hours.
Total Time: 8 hours 10 mins.

SERVINGS:
Makes 12 individual cakes.

INGREDIENTS:

For the Biscuit Base.
• 2 cups (200g/7oz) Hobnobs/Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsps (100g/2 ½ oz) Unsalted Butter.

For the Easter Cheesecake Filling.
• 1¼ cups + 1 tbsp (300g/10 ½ oz) Full Fat Cream Cheese/Mascarpone (room temp).
• ¼ cup + 2 tbsps (55g/2oz) Icing Sugar.
• 1 tsp Vanilla Extract.
• ½ cup + 2 tbsps (150mls/5 floz) Double/Heavy Cream.
• 4 Creme Eggs or 160g Easter chocolates (chopped).

Decoration.
• ¾ cup + 1 tbsp (200 mls/6½ fl oz) Double/Heavy Cream.
• 1 tbsp Icing Sugar
• 1 tsp Vanilla Extract
• Easter Chocolates - Mini Eggs, Cream Eggs, KitKat Bunnies
• Grated Chocolate

METHOD:

To make the biscuit base:
1. Using a food processor blitz the biscuits into crumbs or place the biscuits in a bowl and using the bottom of a glass break them up.
2. Add the melted butter and mix.
3. Divide the biscuit mixture between the 12 cupcake moulds and press the biscuit crumb down with a spoon. There is no need to line the tin. The cupcake tin I use has removable bottoms. If you don’t have one of these, line a cupcake tin with paper liners.
4. Place in the refrigerator for 30 minutes to set.

For the Cheesecake Filling:
1. Place the cream cheese, icing sugar and vanilla extract in a bowl and mix until smooth.
2. Add the double cream and whip until thick. Be careful not to over mix or the mixture will split. You can also whip the cream separately in another bowl to stiff peaks and gently fold through the mixture.
3. Fold in the crushed Easter Eggs.
4. Divide the mixture out between the 12 cupcake moulds/cupcake cases and smooth over with a spoon.
5. Place in the fridge for at least 6 hours but preferably overnight.
6. Place in the freezer for 2 hours as this will make it easier to remove them from the tin and cupcake liners.

To Decorate:
1. Whip the cream, icing sugar and vanilla extract together until it forms soft peaks.
2. Place the cream in a piping bag with your favourite tip and pipe cream swirls on each cheesecake.
3. Decorate with grated chocolate and your favourite Easter chocolates.
4. Keep refrigerated until ready to serve.
5. Serve with cream/ice cream (or both).
6. Mmm Scrummy!!!

Storage:
• This will keep in the fridge for up to 3 days.
• Can be frozen for up to 3 months in an airtight container.

#Cake #Bake #Dessert

[ScrummyTV]

If you've any questions, please leave me a comment and I'll reply to you asap. Happy Baking :-)

[Ant-dxyt]

They look wonderful, love your videos.

[Lord_Liverpool]

These look easy to make. Will I keep them in the fridge or freeze?

[kristinrae]

Will these cheesecakes set with heavy whipping cream in the US instead of the double cream? I know the fat percentages are slightly different.