Mini Egg Easter Cheesecake Bites

gluten free mini easter cheesecakes on a wooden chopping board

5 from 3 votes

Easy Mini egg Easter Cheesecake bites are a perfect family-friendly recipe. As they are no-bake cheesecakes is the perfect fun and tasty Easter activity to do with the kids.

Prep Time20

Cook Time0

Setting time 1hour0

Total Time20

Course: Dessert, party food

Cuisine: American

Servings: people

Calories: 369kcal

Author: Amanda

Ingredients

160 grams Digestives/Cookies (I used gluten free digestives but gluten free graham crackers will also work well)
80 grams Butter
340 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full fat cream cheese.
100 grams Powdered Sugar (AKA Icing sugar)
300 ml Heavy cream (Double Cream)
1 teaspoon Vanilla extract
80 grams Mini eggs
4 bars Flake or grated chocolate of choice

Instructions

Base

Prepare a muffin tin with cupcake paper cases. Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a large bowl.
Melt the butter and add the melted butter to the crumb mixture. Mix well until fully combined.
Evenly distribute the cookie crumb mixture between the 12 paper cases. Using the end of the rolling pin press firmly on the crumb mixture until they feel firm and compact. Place in the refrigerator to set while you make the cream cheese filling.

Cheesecake filling

In a large bowl beat cream cheese, powdered sugar, and vanilla extract until smooth. Next, add in the heavy cream. Beat well until smooth and stiff.
Using an ice cream scoop or large spoon evenly distribute the cheesecake filling on top of the 12 cookie bases and spread out until smooth. Place in the refrigerator for approximately 1 hour before adding topping decorations.
Easter Theme decorations. Using crushed/grated chocolate sprinkle over the mini cheesecakes and then top with mini eggs to resemble little Easter nests.

Nutrition