Mini Easter Egg Cheesecakes

Servings: 12
Prep. Time: 15 minutes

Mini Easter Egg Cheesecakes are a great recipe to make if you have leftover Easter eggs and pairs perfectly with the sweet cheesecake filling. They are an adventurous, yet simple, treat to celebrate Easter and something the whole family can get involved in.


  • 2 medium Easter eggs (approx. 75g)
  • 4 small Easter eggs (approx. 18g)

For the Base:

  • 75g digestive biscuits
  • 30g butter, melted

For the Filling:

  • 180g cream cheese
  • 90ml double cream
  • 30g caster sugar

To Decorate:

  • 30g yellow chocolate drops
  • 30g orange chocolate drops
  • 30g milk chocolate drops
  • Mini Eggs


  1. Using a warmed knife (dip into a jug of hot water and dry), carefully cut the Easter eggs in half.
  2. Place the digestive biscuits into a food processor and briefly process, until you have a coarse texture. Add the melted butter and process very briefly to combine, keeping a coarse texture.
  3. Spoon the biscuit mix into the bottom of each egg. Press gently with a spoon, to compress the biscuit. Place the eggs in the fridge to chill, while making the filling.
  4. To make the filling, whisk together the cream cheese, double cream and sugar until thick, being careful not to over beat.
  5. To assemble, place equal quantities of the filling onto each of the egg halves and smooth out.
  6. Decorate by drizzling over various melted chocolate colours and finish with Mini Eggs.