If you’ve ever wanted the rich indulgence of cheesecake without committing to a whole cake, mini egg cheesecake bites are your answer. These single-serve treats are not only adorable but also perfectly portioned, making them a Pinterest-worthy addition to any celebration. Whether for Easter brunch, birthdays, or afternoon tea, these creamy bites are bound to impress both in taste and aesthetics.
Ingredients:
- 1 ½ cups crushed digestive biscuits (or graham crackers)
- 4 tbsp unsalted butter, melted
- 2 cups cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- Zest of 1 lemon
- Mini Cadbury eggs (or seasonal candies)
- Optional: chocolate ganache, whipped cream
Instructions:
- Preheat oven to 175°C (350°F). Line a mini muffin pan with paper cups.
- Mix crushed biscuits with melted butter until sandy. Press into the bottom of each cup. Bake for 5 minutes and let cool.
- Beat cream cheese, sugar, vanilla, lemon zest, and egg until smooth.
- Spoon filling into each crust, filling about ¾ full. Bake for 15 minutes or until set with a slight jiggle.
- Cool completely. Top with mini Cadbury eggs, ganache drizzle, or fresh fruit.
Tips & Variations:
- Use crushed Oreos instead of digestive biscuits for a chocolate twist.
- Swap Cadbury eggs with strawberries or blueberries for a lighter look.
- These store well in the fridge for up to 3 days.