{"id":28679,"date":"2023-02-24T08:00:23","date_gmt":"2023-02-24T08:00:23","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=28679"},"modified":"2023-03-03T08:28:50","modified_gmt":"2023-03-03T08:28:50","slug":"individual-mini-egg-cheesecakes","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2023\/02\/24\/individual-mini-egg-cheesecakes\/","title":{"rendered":"Individual Mini Egg Cheesecakes!"},"content":{"rendered":"

Individual mini egg cheesecakes with a buttery biscuit base, no-bake vanilla cheesecake mini egg stuffed filling, whipped cream and more! <\/h2>\n

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Can we all appreciate for a minute just how cute these cheesecake are?! Little individual mini egg cheesecakes that are easy to serve, pretty, and of course… very very tasty. <\/p>\n

Easter bakes<\/h3>\n

As we all know, it’s my favourite baking time of the year… (sorry Christmas, I love you really), and I am just in full on easter baking mode now. I always adore posting new easter recipes, such as my Creme Egg scotch eggs<\/a> recently, and my mini egg brownies<\/a>… but I couldn’t resist another mini egg themed bake already. <\/p>\n

I have desserts, cheesecakes, traybakes, cakes and so on that are all Easter themed, and I am not bored yet. There is something about the often chocolate themed nature of them, along with pretty pastel colours and so on. I just can’t resist it! Easter bakes are the best. <\/p>\n

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Mini cake tin<\/h3>\n

I have many cheesecake recipes already, such as my regular mini egg cheesecake and a few mini ones, such as my mini lemon & raspberry cheesecakes – and they are just so cute. I love anything cheesecake as you can tell, but make them small an individual, and I love them more. <\/p>\n

Some mini cake tins<\/a> can vary slightly, so here is the exact one I use<\/a> just for ease of explaining. It’s a loose bottomed mini cake tin<\/a> so that the cheesecakes are easy to remove once they have set. I don’t necessarily line each one for mini cheesecakes, but you can just in case – cut out 12 mini circles. <\/p>\n

As you can tell the mini tin<\/a> really does work well \u2013  I personally set the cheesecakes in the fridge for quite a while, and then freeze for the last hour or so that they are easier to remove without lining! But again, this is optional. <\/p>\n

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Biscuit Base<\/h3>\n

The biscuit base, as always, is a pretty simple idea when it comes to a no-bake cheesecake like this. I tend to have a go to base of using digestives, but you can switch this up a bit if you prefer it. <\/p>\n

Any filled biscuit, chocolate coated biscuit, light version of a biscuit, or a buttery biscuit like shortbread can be used, but you tend to need half to two-thirds of the amount of melted butter to make up the mixture. <\/p>\n

I tend to make the mix up, split it into the 12 mini cake tin<\/a> holes, and then press down. I actually found a coffee tamper the easiest thing as one I had was conveniently the correct size, but a spoon works just as well. You need it firmly packed in so they can easily come out out of the tin and off the bases later on. <\/p>\n

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Cheesecake filling<\/h3>\n

The cheesecake filling is essentially identical to my mini egg cheesecake recipe, because this is just an individual version. <\/p>\n