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!
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
Muffin tin to keep the cheesecakes in shape
Food processor (Optional)
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.
Once the butter is melted place in the biscuit mixed and combine.
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.
Mix together the cream cheese, icing sugar and vanilla extract in a large bowl until the mixture consistency is smooth.
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.
Spoon the cheesecake mixture onto the biscuit base, evenly distributing between 12 cupcakes.
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.