Mini Easter egg cheesecakes

recipes 20/04/2017


  • 2 tablespoons boiling water

  • 2 teaspoons powdered gelatine

  • 6 plain chocolate biscuits (see note)

  • 20g butter, melted

  • 250g cream cheese, softened

  • 2 tablespoons caster sugar

  • 1/4 cup pure cream, lightly whipped

  • 50g milk chocolate, melted

  • 8 caramel-filled mini Easter eggs

  • Cocoa powder, for dusting


  • Step 1

    Line 8 holes of a 1/3 cup-capacity muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.

  • Step 2

    Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.

  • Step 3

    Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate. Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.

  • Step 4

    Push 1 Easter egg into the centre of each cheesecake. Cover. Refrigerate for 3 to 4 hours or until set.

  • Step 5

    Remove cheesecakes from pan. Dust with cocoa. Serve.