Mini cheesecake recipe – Easter desserts – Easter recipes
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.
Servings: 8
Calories: 209kcal
Ingredients
For the base:
- 90 g buttermilk biscuits /3.17 oz
- 10 g white chocolate chips /0.35 oz
- 45 g melted butter /1.5 oz
Cheesecake:
- 100 g cream cheese or farm cheese /3.5 oz
- 110 g Greek yogurt /3.9 oz
- 130 g heavy cream /4.6 oz
- 1/4 tsp vanilla flavor
- 7 g gelatin /0.25 oz
- 2 tbsp water /30 ml
- 1 banana
- 3 tbsp milk /45 ml
- 4 small chocolate eggs
Topping:
- 2 tbsp mini marshmallows
- 1 tbsp candied pineapple
Instructions
- Bloom gelatin in water.
- In a food processor crush biscuits and chocolate. Add melted butter and proceed until wet sand.
- Push biscuits 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.
- Melt bloomed gelatin and blend it into the cream.
- In a separate bowl whip heavy cream until soft peaks.
- 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.
- Decorate mini cheesecakes with mini marshmallows and dried fruit.
- Leave in the fridge until set for at least 2 hours or overnight.
- Remove mini cheesecakes from silicone molds and serve!
