Indulge your sweet tooth with these delightful No Bake Mini Creme Egg Cheesecakes that are sure to impress! Perfectly creamy, rich, and bursting with the iconic taste of Cadbury Creme Eggs, these mini treats are a must-have for any dessert lover. Whether you're hosting a gathering or simply treating yourself, this no-bake recipe is quick and easy, taking just 30 minutes to prepare. Plus, with no baking required, you can whip up a batch of these heavenly cheesecakes without the hassle of turning on the oven. Get ready to dive into a world of chocolatey goodness that will leave everyone craving more!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: British
Serves: Makes 12 mini cheesecakes
Ingredients
- 200g digestive biscuits
- 100g butter, melted
- 300g cream cheese
- 100g icing sugar
- 200ml double cream
- 6 Cadbury Creme Eggs
Instructions
- Prepare the baking equipment: Line a 12-hole muffin tin with cupcake paper liners. Ensure all ingredients are at room temperature for smooth mixing.
- Create the biscuit base: Place digestive biscuits in a food processor and pulse until fine crumbs form. Alternatively, crush biscuits in a sealed bag using a rolling pin.
- Mix the base: Pour melted butter over the biscuit crumbs and mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press base into liners: Divide the biscuit mixture evenly among the 12 muffin liners. Use the back of a spoon to firmly press down and create a compact base. Refrigerate for 10 minutes to set.
- Prepare cream cheese filling: In a large mixing bowl, beat cream cheese until smooth and creamy using an electric mixer.
- Add sweetener: Gradually sift in icing sugar and continue mixing until fully incorporated and no lumps remain.
- Whip cream: In a separate bowl, whip double cream until stiff peaks form. Be careful not to over-whip.
- Combine filling: Gently fold whipped cream into the cream cheese mixture until evenly blended, maintaining the light, airy texture.
- Chop Creme Eggs: Reserve 6 whole Creme Eggs for decoration. Roughly chop the remaining Creme Eggs and fold half into the cheesecake mixture.
- Fill cheesecake bases: Spoon the cheesecake mixture over the chilled biscuit bases, filling each liner almost to the top.
- Decorate: Halve the reserved whole Creme Eggs and gently press one half into the top of each mini cheesecake. Sprinkle remaining chopped Creme Egg pieces on top.
- Chill and set: Refrigerate the mini cheesecakes for at least 4 hours, preferably overnight, to allow them to firm up completely.
- Serve: Remove cheesecakes from the muffin tin just before serving. Best enjoyed chilled directly from the refrigerator.
Tips
- Room Temperature Ingredients: Ensure that your cream cheese and double cream are at room temperature before mixing. This will help achieve a smooth and creamy filling without lumps.
- Crushing Biscuits: For a finer biscuit base, use a food processor. If you don’t have one, place the biscuits in a sealed bag and crush them with a rolling pin for a fun workout!
- Pressing the Base: When pressing the biscuit mixture into the muffin liners, make sure to pack it tightly for a sturdy base. This will prevent the cheesecakes from falling apart when you serve them.
- Whipping Cream: Be cautious when whipping the double cream. Stop as soon as you see stiff peaks to avoid over-whipping, which can lead to a grainy texture.
- Chilling Time: For the best results, allow the cheesecakes to chill overnight. This will give them ample time to set and develop their flavors, making them even more delicious!
- Decorating: Get creative with your decoration! Besides halving the Creme Eggs, consider adding chocolate shavings or a drizzle of chocolate sauce for an extra touch of decadence.
- Serving Suggestions: Serve these cheesecakes chilled directly from the refrigerator for a refreshing treat that’s perfect for any occasion!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
