Pico Party Recipes - No Bake Mini Easter Cheesecake

 

JI love Easter cooking and this recipe in particular always goes down really well. No bake, no fuss and an absolutely delicious dessert to be enjoyed by both children and adults. You will not only love indulging in this yummy treat but also have so much fun making too!

Ingredients

200g digestives 

100g butter 

50g icing sugar

300g full fat cream cheese

150g double cream

150g crushed mini eggs

1 tsp of vanilla extract 

150g Easter chocolate selection of your choice

Equipment:

Muffin tin to keep the cheesecakes in shape

Cupcake cases

Food processor (Optional)

Instructions:

STEP 1

Melt the butter on a low heat. While the butter is melting crush up the biscuits, I recommend doing this with a food processor. However if this is something you do not have, a sandwich bag and a rolling pin will do the trick.

STEP 2

Once the butter is melted place in the biscuit mixed and combine.

STEP 3

Place the biscuit mixture into the cupcake cases, evenly spreading out to make 12 portions. Press firmly down with a spoon to mould the biscuit mixture and place in the fridge. 

STEP 4

Mix together the cream cheese, icing sugar and vanilla extract in a large bowl until the mixture consistency is smooth. 

STEP 5

In a separate bowl whisk the the double cream into soft peaks. Once the double cream is at this consistency fold into the cheesecake mixture with the crushed mini eggs. 

STEP 6

Spoon the cheesecake mixture onto the biscuit base, evenly distributing between 12 cupcakes.

STEP 7

Place a Easter chocolate treat onto the cheesecake, such as a mini egg or chocolate bunny to give them the WOW factor. Once all cheesecakes are decorated place in the fridge to set for 3-4 hours.