These individual mini Malteser cheesecakes are an eggcellent choice for dessert this Easter!
I know it seems weird posting an Easter recipe right now but I figure every bunny could do with something sweet to take their mind off the current state of the world.
Maybe it’s because I’m an only child and am not great at sharing but the idea of individual size desserts really appeals to me. I’m no stranger to a mini cheesecake, I’ve already got quite a few in my mini cheesecake recipe repetoire.
This isn’t my first foray into Easter cheesecakes either, first there were the Easter Mini Oreo Cheesecakes and then the No Bake Easter Cheesecake.
Personally, I am a big fan of a baked cheesecake, there’s something so wonderfully velvety about the texture so this recipe is based on one of my all time favourites Paula’s Mini Raspberry Cheesecakes.
I actually made these cheesecakes last Easter in time to devour the goods but not in time to post the recipe. Well, this recipe is definitely a case of better late than never.
I was actually inspired to make these after I came back with an extensive Easter egg collection after my trip to the UK early last year. The UK mini egg offering in particular is both vast and delicious and I literally brought back as many as I could fit into my case.
One of my UK picks were these mini mini eggs which if you’re playing along in the UK I found in Sainsburys. I’ve never seen mini eggs that wee down under but don’t worry, regular mini eggs are quite mini enough!
And if you can’t find the Malteser bunnies, no bunny get stressed because just mini eggs will do. Knowing the current state of the shops, you might not find mini eggs either but worry not, these cheesecakes taste delicious undecorated!
I love that these little cheesecakes are make ahead, freezer friendly, super easy and would make a cracking Easter dessert!
Do you like to share? What’s your favourite kind of Easter egg?
Ingredients
120g digestive biscuits
60g butter, melted
250g cream cheese, at room temperature
1/3 cup (80g) caster sugar
1/2 teaspoon vanilla essence
1 egg
100ml of thickened cream (use double cream in the UK)
10 Malteser bunnies
Mini eggs, to decorate
Desiccated coconut, to decorate
Green food colouring
How to – Tradtional
- Line a 10 holes of a 12 hole muffin tray with 10 paper cases. Fill remaining two holes two thirds full with water. Preheat oven to 160C /150C fan-forced.
- Blitz biscuits in food processor until texture of crumbs.
- Melt butter.
- Add biscuit mixture to melted butter.
- Put 1 generous tablespoon of crumbs in each muffin cup and press down firmly with 1/3 measuring cup or the back of a spoon. Put tray into fridge to set while you make the topping.
- Using an electric mixer beat cream cheese, sugar and vanilla essence until smooth and creamy.
- Add the egg and cream and beat again until well combined.
- Put 1/4 cup mixture on top of each biscuit base and cook for 20 minutes.
- Leave in the oven to cool with the door slightly ajar for about an hour.
- Remove from the oven and allow to cool on the bench for another 30 minutes before removing cheesecakes from the muffin tin.
- Push the bunnies gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hour before serving.
- Decorate with coconut grass and mini eggs just before serving. In a small bowl, mix a few tablespoons of desiccated coconut with a few drops of food colouring and sprinkle over the cheesecakes. Add a couple of mini eggs.
How to – Thermomix
- Line a 10 holes of a 12 hole muffin tray with 10 paper cases. Fill remaining two holes two thirds full with water. Preheat oven to 160C /150C fan-forced.
- Melt butter for 3 minutes at 60C on speed 2. Check butter has completely melted.
- Add biscuits to TM bowl and crush for 10 seconds on speed 8. The mixture should be the texture of damp sand.
- Put 1 generous tablespoon of crumbs in each muffin cup and press down firmly with 1/3 measuring cup or the back of a spoon. Put tray into fridge to set while you make the topping.
- Rinse the bowl and add cream cheese, sugar and vanilla essence. Mix for 10 seconds on speed 4.
- Add the egg, juice and cream and beat for another 20 seconds on speed 4 until smooth and creamy.
- Pour 1/4 cup mixture on top of each of the biscuit bases and cook for 20 minutes.
- Leave in the oven to cool with the door slightly ajar for about an hour.
- Remove from the oven and allow to cool on the bench for another 30 minutes before removing cheesecakes from the muffin tin.
- Push the bunnies gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hour before serving.
- Decorate with coconut grass and mini eggs just before serving. In a small bowl, mix a few tablespoons of desiccated coconut with a few drops of food colouring and sprinkle over the cheesecakes. Add a couple of mini eggs.
Other info
Prep time: 20 minutes Cooking Time: 2 hours include cooling
TIP! Thes undecorated cheesecakes are easy to make but they do take a while to cook and cool. You can prepare them 2 days ahead and store in the fridge or up to a month ahead and store in the freezer. Defrost overnight in the fridge.
