Mini Easter Cheesecakes (No-Bake Recipe)
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125 g digestive biscuits ((£0.70/3)=(£0.23))
- 50 g butter, melted ((£1.69/5)=(£0.34))
- 400 g full fat cream cheese ((£2.60))
- 450 ml double cream ((£1.75) )
- 75 g icing sugar ((£0.50))
- 12 mini chocolate bunnies ((£1.25x2)=(£2.50))
- 80 g bag mini sugar coated chocolate eggs ((£1.50))
- sugar flowers and sprinkles, optional
- A few drops vanilla extract
Method
- Line a cup cake tin with 12 paper cup cake cases.
- Place the biscuits in a zip lock bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs. Melt the butter in a small pan and stir in the biscuits. Divide the mixture between the paper cases and press down well with the back of a spoon. Chill in the fridge for 15 minutes
- Put the cream cheese in a bowl with the double cream and icing sugar and vanilla, whisk until smooth and thick.
- Divide the mixture between the cup cake cases and spread the tops as smooth as you can with the back of a spoon.
- Chill in the fridge for at least 4 hours or overnight. Just before serving, remove the cheesecakes from the paper cases and top with the chocolate bunnies, sprinkles, eggs and sugar flowers if liked.