mini easter egg cheesecakes


Well is everybody well and truly had their fill of Easter Eggs?  I say yes absolutely but my kids say no lol.

It seems that Easter began very early this year, in this country anyway.  I remember seeing Easter Eggs in the shops two days after Christmas, before the New Year had even begun.

I will admit to buying a sneaky easter egg at the weekends over the past couple of weeks. The Easter Bunny would not be pleased.

Now it’s true to say that this recipe is a great way to use up “left over chocolate” ha ha,  I can all ready her the screams of laughter from here.  In my house “there ain’t no such thing” as left over chocolate.

My Mini Easter Egg Cheesecakes are  so easy & fun to make. I promise it’s worth buying a couple of packets of mini eggs while their still available to make these little bites.


mini egg cheesecakes


The filling could also be adapted to use other yummy ingredients – like Crushed Oreos, Smarties , M&M’s . I’ll leave it to your imaginations.

These Mini Easter Egg Cheesecakes  have been a firm favorite in our house over the years.  I used toasted coconut for a nest effect and lemon curd as a topping.


mini easter egg cheese cakes



I have used Nutella as an alternative to the lemon curd and this worked just as well.



mini easter eggs


mini easter egg cheese cakes





Mini Eggs are one of my favourite Easter Sweets.They make a yummy mini Cheesecake

  • 1 packet Bourbon Biscuits (crushed)
  • 60 g butter (melted)
  • 1 tablespoon caster sugar
  • Cheesecake
  • 1 – 8oz packet cream cheese (room temperature (not low fat))
  • 100 g caster sugar
  • 1 large egg
  • 125 ml double cream
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 pkt mini eggs crushed with a rolling pin


  • Toasted Coconut (1pkt mini eggs or Lemon Curd.)
  1. Preheat oven to 350f/180c and muffin tins with paper cases.
  2. Use a food processor to crush biscuits into crumbs. (or just a rolling pin)
  3. Mix with melted butter and sugar.
  4. Press 1/2 tablespoons crumbs into the bottom of each cupcake liner and set aside.
  5. In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
  6. Add sugar and salt while beating, add the egg, mixing until incorporated. Stir in cream & vanilla extract, crushed mini eggs.
  7. Stir well.
  8. Let the cheesecake mix stand for about 10 minutes. line. Spoon the cheesecake batter into the cases and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit wobbly.
  9. Remove from the oven and refrigerate (a few hours or even overnight).
  10. oast a couple of spoonful’s of dried coconut in a hot oven (takes about 1 min).
  11. Sprinkle on top of cheesecakes for a nest effect & top with mini eggs OR USE A TSP LEMON CURD AND TOP WITH MINI EGGS
  12. Keep the cheesecakes in the fridge until ready to serve

The Prep time includes the time in the fridge


Here’s a fun fact – my son actually asked me this today


The death of Jesus occurred around the Jewish Passover, which is traditionally held on first full moon following the vernal equinox.

Easter changes dates every year as it falls on the first Sunday after the first full moon in the northern hemisphere’s Spring time. This is also known as the vernal equinox.

Once the date of the moon is known, Easter Day and the Easter holidays can be determined.

Next year Easter 2019 will fall on APRIL 21ST.






If you like your CHEESECAKE in mini versions – then check out my MINI OREO CHEESE CAKES





2 Comments Add yours

  1. Helen says:

    Made these today. Swapped the mini eggs for cadburys chocolate footballs. Delicious easy recipe.


    1. Karyn says:

      What a great idea Helen.. So glad you liked the recipe.


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