Mini Egg Cheesecakes: The Easy Indulgence You Can’t Resist
Indulge in these delightful mini egg cheesecakes that are perfect for any occasion. They combine creamy cheesecake with the fun of mini eggs for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese
- 100g sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 150g mini chocolate eggs
Instructions
- Preheat the oven to 160°C (320°F).
- Crush the digestive biscuits and mix with melted butter.
- Press the biscuit mixture into the bottom of mini cheesecake molds.
- In a bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, and mix well.
- Fold in mini chocolate eggs.
- Pour the cheesecake mixture over the biscuit crust.
- Bake for 20 minutes, then let cool before refrigerating.
Notes
- For a richer flavor, use full-fat cream cheese.
- Top with additional mini eggs before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mini Egg Cheesecakes, cheesecake, dessert, mini eggs