This recipe for individual no-bake cheesecakes are perfect for Easter and can be made in under 20 minutes!
I tend to find that after Easter Sunday has come and gone, we’re still left with too much chocolate in the house. So these Easter cheesecake cups are the perfect solution to using up any leftover eggs or chocolate.
Recipe Notes
If you want to make this into a full size cheesecake, instead of individual cups, then use 9.5 x 2.5 inch diameter baking tin with removable bottom.
This recipe serves 4 – 6 individual generous jar or cup portions.
Because this is a no bake recipe, these Easter themed cheesecakes can be made in under 20 minutes.
If you choose to add fruit instead – add some zest through the cheesecake mixture. Or blend up some fruit and add as a layer of coulis into the cheesecake cups.
Whipping the cheesecake mixture – you’re looking for ‘soft peaks’, which essentially means the cream will be whipped but not split. When you lift the whisk out from the mixture it should rise with the whisk and then detach and form a peak or small wave type shape. Reference the video to see the outcome I achieve after whipping the mixture.
FAQs
Can I use other biscuits? Yes – you can use any biscuit you like. I occasionally use ginger nuts or hobnobs or you could even use a combination.
I don’t have a stand mixer or electric whisk, can I whisk by hand? Yes you absolutely can! It might take you a while longer though, so I hope you have a strong forearm!
I only have single cream, can I use that? Single cream doesn’t whip like double cream, so you’ll need to use double cream or whipping cream.
Can I use other toppings? You can use whatever cheesecake toppings you like. I’ve used Easter themed items here but you can mix whatever chocolate or fruit you like through them.
Do I need to refrigerate them or can I eat them straight away? You can eat them straight away. But the cheesecake mixture firms up a little more if it’s been in the fridge.
No Bake Easter Cheesecake
Ingredients
- 200 g digestives
- 100 g unsalted butter
- 250 g cream cheese
- 300 ml double cream
- 1 tsp vanilla essence
- 75 g icing sugar
- 180 g mini eggs
Instructions
- Place digestives in a plastic sandwich bag and smash up with rolling pin
- Melt butter in microwave and stir through smashed biscuits
- In stand mixer or using electric whisk, begin to mix cream cheese, double cream, icing sugar and vanilla essence – this will thicken as you whisk
- Once your cheese mixture has reached soft peaks i.e. when you remove the whisk the mixture comes with it and creates a small wave shape – it is ready
- To assemble, start by adding some of the biscuit mix in the bottom of your jars/glasses, then cheese mixture and repeat until you reach the top
- Sprinkle smashed mini eggs on top for decoration
- Place in the fridge until set (approx 4-6 hours), although they can be eaten straight away if necessary
