Mini Chocolate Easter Cheesecakes Recipe

Name: Mini Chocolate Easter Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 10 Digestive Biscuits; 2 Tablespoons Cocoa Powder; 1/4 cups Unsalted Butter, melted; 2 cups Cream Cheese, Softened; 1/2 cups Caster Sugar; 2 Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1 cup Dark Chocolate, Chopped; 1/2 cups Heavy Cream; 36 Mini Eggs

Servings: persons

10 Digestive Biscuits
2 Tablespoons Cocoa Powder
1/4 cups Unsalted Butter, melted
2 cups Cream Cheese, Softened
1/2 cups Caster Sugar
2 Large Eggs, Room Temperature
1 teaspoon Vanilla Extract
1 cup Dark Chocolate, Chopped
1/2 cups Heavy Cream
36 Mini Eggs

1
For the crust:
2
Preheat oven to 180u00b0C (350u00b0F or Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.
3
Using a food processor, pulse biscuits into fine crumbs. Add cocoa powder and melted butter, and mix until all the crumbs are moist. Press mixture into the prepared muffin cases. Bake for 8-10 minutes, then allow to cool whilst preparing the cheesecake.
4
For the cheesecake:
5
Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in eggs, one at a time, then mix in the vanilla extract.
6
Divide the mixture between the prepared muffin cases, and bake for 20-22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.
7
For the topping:
8
Place chopped chocolate in a heat-proof bowl. In a microwave-proof bowl, heat heavy cream until hot, then pour over the chocolate. Leave for 30 seconds before stirring until smooth.
9
Spoon the melted chocolate over the cheesecakes, top with mini eggs, and refrigerate for at least 30 minutes until set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 Digestive Biscuits, 2 Tablespoons Cocoa Powder, 1/4 cups Unsalted Butter, melted, 2 cups Cream Cheese, Softened, and more.

Yes, Mini Chocolate Easter Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate Easter Cheesecakes

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