Easy Mini Egg Cheesecake Cups
These bite-sized Mini Egg Cheesecake Cups are a festive, no-bake dessert perfect for Easter or any celebration. Each cup features a crunchy biscuit base, a creamy cheesecake filling, and colorful chocolate mini eggs on top.
Equipment
- mixing bowls
- electric mixer
- spatula
- serving cups or jars
- refrigerator
Ingredients
- 1½ cups digestive biscuits or graham crackers, crushed
- ½ cup unsalted butter, melted
- 300 g cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- ¾ cup chocolate mini eggs, crushed
- ½ cup mini eggs for topping
- ¼ cup chocolate shavings
- extra whipped cream (optional)
Instructions
- Combine crushed biscuits and melted butter in a bowl until texture resembles wet sand.
- Spoon the mixture into individual cups or jars and press firmly to form base. Chill for 20–30 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip the cold heavy cream to stiff peaks, then gently fold into cream cheese mixture.
- Fold crushed chocolate mini eggs into the cheesecake filling.
- Spoon or pipe filling over chilled biscuit bases and smooth the tops.
- Refrigerate for 4–5 hours until fully set.
- Top each cup with whipped cream, mini eggs, and chocolate shavings before serving.
Notes
Chill the cups thoroughly to ensure firm texture. Use room-temperature cream cheese for smooth mixing. Prepare ahead for easier entertaining. Substitute gluten-free biscuits or dairy-free ingredients as needed.
Nutrition
Calories: 320kcalCarbohydrates: 25gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 90mgIron: 1mg
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