Try these Super Easy Individual No Bake Mini Egg Cheesecake Jars! These are delicious and perfect to be on the Easter menu.
Prep Time20 minutesmins
Chilling Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dessert
Cuisine: British
Keyword: Mini Egg Cheesecake Jars
Servings: 6People
Calories: 612kcal
Author: Sandhya Hariharan
Ingredients
Cheesecake Base
125gDigestive Biscuits
50gUnsalted Buttermelted
Egg Cheesecake Filling
1CupCream Cheese ( 180g)
½CupIcing Sugar (50g)
1CupMini eggcrushed
2tspNielsen- Massey Vanilla Extract
1CupDouble Cream (200ml)
Toppings as needed
1CupMini eggs
Instructions
Cheesecake base
Place the digestive biscuits in a plastic food bag and seal it. Crush them with a rolling pin and transfer the crumbs to a mixing bowl. Add the melted butter and combine thoroughly.
No Bake Vanilla Cheesecake filling
Place the cream in a bowl and whip until the cream resembles a soft peak.
ln another bowl, add cream cheese, sugar, mini egg, & vanilla extract.Combine with a spatula.
Fold the cream into the cream cheese mixture and fold gently so that the cream is airy and doesnt deflate.
Assembly
Divide the biscuit filling between 6 Jars approximately 1 tablespoon in each. Press it with the back of the spoon.
Spoon or pipe the cheesecake filling into the jars until 3/4 from the top.
Top it up with mini eggs.
Chill for 3-4 hours or until you are ready to serve.