These miniature cheesecakes have a delicious chocolate Digestive biscuit crumb, and an indulgent dark chocolate layer on top, decorated with Mini Eggs!

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

PIN IT FOR LATER!

This week is my birthday week! My birthday is on Friday, and I’m starting my week off with these adorable Mini Cheesecakes. I love miniature desserts, and cheesecake, so these are just perfect! It’s also Easter at the end of the month, so why not decorate these with Mini Eggs?

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

I’m going to be honest now. These are actually my first successful baked cheesecakes. Not because the recipe was no good, but because my oven temperature was way off. I definitely recommend buying an oven thermometer, because not all ovens are accurate, and could be as much as 100 degrees off! Cheesecakes are one of those recipes you need the correct oven temperature to get right.

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

But here they are, the perfect mini cheesecake recipe (made with the right oven temperature)! This recipe is so quick and simple, with only a few ingredients. These can also be prepared the night before, and kept in the fridge overnight!

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

Enjoy!

Yield: 12

Mini Chocolate Easter Cheesecakes

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

    For the Crust
  • 10 Digestive biscuits
  • 2 tablespoons cocoa powder
  • 1/4 cup (56g) unsalted butter, melted
  • For the Cheesecake
  • 2 cups (450g) cream cheese, softened
  • 1/2 cup (112g) caster sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the Topping
  • 1 cup (175g) dark chocolate, chopped
  • 1/2 cup (115ml) heavy cream
  • 36 Smarties Mini Eggs

Instructions

    For the Crust
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
  2. Using a food processor, pulse the biscuits into fine crumbs. Add the cocoa powder and melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 - 10 minutes, then allow to cool whilst preparing the cheesecake.
  3. For the Cheesecake
  4. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the eggs, one at a time, then mix in the vanilla extract.
  5. Divide the mixture between the prepared muffin cases, and bake for 20 - 22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.
  6. For the Topping
  7. Place the chopped chocolate in a heat-proof bowl. In a microwave-proof bowl, heat the heavy cream until hot, then pour over the chocolate. Leave for 30 seconds before stirring until smooth.
  8. Spoon the melted chocolate over the cheesecakes, top with Mini Eggs, and refrigerate for at least 30 minutes until set.
http://marshasbakingaddiction.com/mini-chocolate-easter-cheesecakes/

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

Mini Chocolate Easter Cheesecakes | Marsha's Baking Addiction

48 Comments

48 comments on “Mini Chocolate Easter Cheesecakes”

  1. These mini cheesecakes are adorable!! I loved baked cheesecake, but never tried making mini cheesecakes at home. Will have to try your recipe 🙂

  2. These are the cutest little Easter cheesecakes, Marsha! I love the idea of making individual cheesecakes over a large one because they’re ready to enjoy a lot sooner (which is always a good thing!) Cheesecake with chocolate ganache is just the perfect combo too! I wish I had one right now!

  3. Happy Birthday, Marsha! 🙂 It’s so cool that you managed to not only figure out the right oven temperature for these baked cheesecake cups, but also create a new, super-cute Easter recipe. I’m definitely pinning these. 🙂 Happy Birthday Week!

  4. Whoo hoo, I’m a day early, but happy birthday! Mini desserts are hands down awesome because then you don’t feel so guilty for eating an entire slice of dessert. Your cupcake size cheesecakes are totally cute.

  5. Happy Birthday! How nice of you to share these delicious looking mini cheesecakes with us. My daughter saw these and wants me to make them! I hear you about ovens being off and using a thermometer. I finally broke down and bought an electric/digital oven thermometer and it made all the difference. Thanks for this great recipe!

  6. Happy early birthday – I must say, your birthday week is off to a great start with these mini cheesecakes – they are gorgeous and wow – I wish my first attempt at cheesecake looked as good and delicious as these do!

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