No Bake Mini Creme Egg Cheesecake Recipe – delicious light and creamy no bake Easter dessert. The perfect cake for your Easter celebration!
Oh cheesecake, let me count the ways I love you. Easy to make, no bake, light, creamy, delicious and a bit of a looker to boot.
My Creme Egg Cheesecake recipe and my No Bake Mini Egg Cheesecake recipes are some of the most popular that have ever been on my blog. (Oh and can we take a moment to remember THIS over emotional cheesecake related post?! Weep weep.)
It’s a funny old thing when you think of hundreds and hundreds of people making a recipe dreamed up by little old me. I feel the pressure. So hope that they live up to gracing Easter celebration tables.
So, for this post, I decided to stick to what I know and make a more petite version of my much loved Creme Egg Cheesecake recipe. I give you No Bake Mini Creme Egg Cheesecakes.
Little no bake cheesecakes made in a muffin tin. Start by crushing your biscuits (or cookies or graham crackers if you’re in the USA), followed by whipping your cream and you’re good to go.
Tips for making the No Bake Mini Creme Egg Cheesecakes:
- I use a muffin tin similar to this one to make the No Bake Mini Creme Egg Cheesecake. It fits these little gems in perfectly and is non stick so they pop out easily. Available on Amazon: 12 Hole Regular Muffin Tin.
- Be sure to beat your cream until quite stiff, this is what will help your cheesecakes keep their shape.
- Only use full fat cream cheese for this recipe, it seems to make a big difference to the stability of the cheesecake.
- For piping both the melted chocolate and the cream on top I use these Disposable Piping Bags on Amazon. SO easy to use and much more hygienic than washing piping bags.
- For piping the cream on top I use a Large Star Nozzle like this one on Amazon. I do think it makes a big difference to the end presentation.
- Fancy a different filling? Mix it up and swap in the Creme Eggs for the same weight of any other chocolate.
Can you freeze mini cheesecakes?
Yes! I actually find these mini cheesecakes much easier to handle and pop out of the muffin tin when they are frozen. Just don’t refreeze once partially or fully defrosted. Freeze undecorated, then decorate and keep in the freezer.
How do you know when a mini cheesecake is done?
These are no bake so they are quite forgiving – no overcooking of course! Just touch the top of them to check that they are set before turning out of the muffing tin.
How do you get mini cheesecakes out of a muffin pan?
I find that this is much easier if they are frozen. I run a small sharp knife (VERY carefully) around the edge and use the knife to flip up a little which pushes the cheesecake up and out.
If you are struggling, run some hot water over the back of the tin for a couple of seconds to loosen them. Be careful though as this will melt them quickly.
Watch how to make the No Bake Mini Creme Egg Cheesecakes (1 MINUTE VIDEO):
I’d love to know how you got on and what you thought of the recipe if you make these No Bake Mini Creme Egg Cheesecakes. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the No Bake Mini Creme Egg Cheesecake:
No Bake Mini Creme Egg Cheesecake
No Bake Mini Creme Egg Cheesecake Recipe - delicious light and creamy no bake Easter dessert. The perfect cake for your Easter celebration!
- 150 g Digestive biscuits
- 75 g Unsalted butter
- 300 ml Double cream
- 50 g Icing sugar
- 280 g Full fat cream cheese
- 1 tsp Lemon juice
- 125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks
- 300 ml Double cream
- 200 g Milk chocolate
- 6 Creme eggs Cut in half
Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.
Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.
Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
Pop into the freezer for an hour or the fridge for 3 hours.
Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).
Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes.
In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.
Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over.
Pipe swirls of cream on top and top with half a Creme Egg.