Milkybar Mini Egg Cheesecakes

No bake mini white chocolate cheesecakes topped with Milkybar mini eggs!

I've somehow fashioned two recipes involving Milkybar mini eggs this Easter, mainly because I had so many leftover from my last recipe - Milkybar mini egg blondies, go check it out! And to be honest, I was deeply craving a cheesecake but not a massive one that I know I would be living off for days. Mini cheesecakes are perfect for when you don't want a huge dessert and easier to to share to friends and family, as I do so regularly in this hobby of mine. And now that I've made mini cheesecakes, I'll be trialling a large cheesecake next Easter, you know for more celebratory desserts - or when you need a bigger slice and a mini one just doesn't cut it ;) Not only do the Milkybar mini eggs sit nicely on top, I've also used the Milkybar mini egg bar for the filling, which I love because you see dots of colour speckled through and it's even creamier than normal white chocolate. I hope you'll give this recipe a go, it's really easy, you just need to be patient whilst they set which I know is the hardest part!

If you love white chocolate and cheesecakes....

Check out my other recipes for more inspiration!

• Easter Cookie Bars
• Easter Rocky Road - No Bake
• Strawberry White Chocolate Cheesecake - No Bake

Recipe

Prep: 20 minutes + 4 hours chilling time

Cook: no bake

Serves: 10

Notes:

• It's best to use the larger cupcake cases for these rather than the small ones - when I say large I mean the cases that are taller so that you've got more room to add all the layers.
• If you can't get the Milkybar mini egg chocolate bar then a normal white chocolate bar will do.

Ingredients

Biscuit base

• 200g digestive biscuits
• 100g butter, melted

Filling

• 100g Milkybar mini egg chocolate bar
• 300g cream cheese
• 50g icing sugar
• 150ml double cream

Toppings

• Milkybar mini eggs x2 bags
• 50g White chocolate

Method

1. Line a cupcake tin with cupcake cases and set aside.
2. Make the base first. Crush the biscuits in a ziplock bag with a rolling pin or in a food processor until they are small crumbs. 
3. Melt the butter in the microwave then pour over the biscuit crumbs and stir together well.
4. Divide the biscuit base into the cupcake cases and press down firmly to create a flat even layer.
5. Place in the fridge to set whilst you make the filling.
6. Melt the Milkybar chocolate bar in the microwave, then set aside to cool slightly.
7. In a large bowl, add the cream cheese and icing sugar and whisk together using an electric whisk or standing mixer till combined.
8. Add the melted white chocolate and mix together.
9. In a separate bowl, whisk the double cream to stiff peaks. Fold the cream into the cream cheese mixture using a spatula until combined.
10. Divide the cheesecake filling into the cupcake cases on top of the biscuit base. Make sure to press down so that there aren't any gaps between the filling and the base.
11. Place in the fridge to set for 4 hours or overnight if you need to.
12. Once set, melt the extra white chocolate and drizzle onto each cheesecake. Then top with x3 mini eggs for each cheesecake. 
13. Store in the fridge or serve. These will keep up to 5 days stored in the fridge. Enjoy!

Christina 

xx