Oh cheesecake, let me count the ways I love you. Easy to make, no bake, light, creamy, delicious and a bit of a looker to boot.

My Creme Egg Cheesecake recipe and my No Bake Mini Egg Cheesecake recipes are some of the most popular that have ever been on my blog. (Oh and can we take a moment to remember THIS over emotional cheesecake related post?! Weep weep.)

It’s a funny old thing when you think of hundreds and hundreds of people making a recipe dreamed up by little old me. I feel the pressure. So hope that they live up to gracing Easter celebration tables.

So, for this post, I decided to stick to what I know and make a more petite version of my much loved Creme Egg Cheesecake recipe. I give you No Bake Mini Creme Egg Cheesecakes.

Little no bake cheesecakes made in a muffin tin. Start by crushing your biscuits (or cookies or graham crackers if you’re in the USA), followed by whipping your cream and you’re good to go.


  • 150 g Digestive biscuits
  • 75 g Unsalted butter
  • 300 ml Double cream
  • 50 g Icing sugar
  • 280 g Full fat cream cheese
  • 1 tsp Lemon juice
  • 125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks
  • To decorate
  • 300 ml Double cream
  • 200 g Milk chocolate
  • 6 Creme eggs Cut in half


  1. Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.
  2. Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.
  3. Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
  4. ...............................................

for full recipes please see :


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