Baked Mini Egg Cheesecake Recipe
Creamy mini cheesecakes with a buttery biscuit base, topped with Cadbury mini eggs. Perfect for Easter or parties.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Mixer or whisk
- Spatula
- Measuring cups & spoons
- Oven
Ingredients
- Base:
- 150 g digestive biscuits crushed
- 60 g melted butter
- Filling:
- 300 g cream cheese softened
- 100 g sugar
- 2 eggs
- 1 tsp vanilla
- 100 ml sour cream
- 1 tbsp flour
- Topping:
- 100 g mini chocolate eggs
- Whipped cream optional
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with liners.
- Mix biscuits and butter, press into tin, and chill.
- Beat cream cheese and sugar, add eggs, vanilla, sour cream, and flour.
- Spoon filling over base, top with mini eggs.
- Bake 18–22 min, cool, then refrigerate 3+ hours.
- Garnish with whipped cream or extra eggs, serve chilled.
Notes
Use room-temperature cream cheese for smooth filling.
Don’t overmix to avoid cracks.
Chill fully before serving.
Optional: add zest, liqueur, or extra chocolate.