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Mini Egg Single Serve Cheesecakes

These mini cheesecakes are our new fave treat! Enjoy bestie!


  • 150g digestive biscuits (crushed)
  • 75g butter (melted)
  • 450ml double cream
  • 160g (1 bag) cadbury mini eggs 
  • 350g cream cheese
  • 120g icing sugar 


  1. Add the crushed biscuits into a mixing bowl. 
  2. Pour in the melted butter and stir until combined. This will create the cheesecake base. 
  3. Pour the double cream into a separate bowl and whisk on high until stiff peaks form. 
  4. Crush up the mini eggs and set aside. 
  5. Combine the cream cheese and icing sugar in a new bowl and whisk until combined, then use a spatula to carefully fold in ½ of the whipped cream. 
  6. Add the crushed mini eggs and fold to combine. 
  7. Line a cupcake tray with liners and add a large tablespoon of the biscuit mixture to each. Press down firmly and flatten to form the base of the cheesecake. 
  8. Place a scoop of the cheesecake mixture on top and flatten with a spoon. 
  9. Allow the cheesecakes to set in the fridge for 3 hours.
  10. Then, pipe the remaining whipped cream on top and decorate with mini eggs.
  11. Store in the refrigerator or freezer and enjoy!