Get this mini cheesecake recipe to make easy and tasty Easter desserts! No bake cheesecake, that is topped with marshmallows and candied fruits, look pretty and also have a surprise inside.
In a food processor crush biscuits and chocolate. Add melted butter and proceed until wet sand.
90 g buttermilk biscuits, 10 g white chocolate chips, 45 g butter
Push biscuit crumbs to the bottom of muffin silicone molds and place in the fridge. Push in the center of half molds with a finger to leave a small notch.
Blend together yogurt, milk, cream cheese, vanilla and banana until smooth.
100 g cream cheese, 110 g Greek yogurt, 1/4 tsp vanilla flavor, 3 tbsp milk, 1 banana
Melt bloomed gelatin (on the stove or microwave) and blend it into the cream.
In a separate bowl whip heavy cream until soft peaks, about 3-5 minutes.
130 g heavy cream
Fold whipped cream into cheesecake filling.
Remove muffin molds from the fridge.
Place 1 chocolate egg in half of the molds in the notch. Fill the cups with cheesecake mix to the top.
4 mini chocolate eggs
Decorate mini cheesecakes with mini marshmallows and candied fruit.
2 tbsp mini marshmallows, 1 tbsp candied pineapple
Leave in the fridge until set for at least 2 hours or overnight.
Remove mini cheesecakes from silicone molds and serve!