These little Easter cheesecakes are a guaranteed hit and they taste just as good as they look. They could easily be made appropriate for any celebration by swapping out the Mini Eggs for another sweet treat of your choice.
Mini-striped Easter cheesecakes
These delightful little cheesecakes are no-bake and are a guaranteed crowd-pleaser.
Ingredients
- 25 g butter
- 6 gluten-free digestive biscuits finely crushed
- 1 sachet of powdered gelatine
- 80 ml just-boiled water
- 350 g cream cheese
- 80 g caster sugar
- 1/2 tsp vanilla extract
- 120 ml double cream
- 2-3 drops yellow, pink and blue food colouring
To decorate:
- 100 ml double cream
- Sugar-coated mini chocolate eggs such as Cadbury Mini Eggs
Instructions
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Melt the butter in a saucepan over a low heat. Remove from the heat and mix in the biscuit crumbs, stirring to coat. Divide between 6 holes of a Lakeland 12 Hole Loose-Based Mini Sandwich Tin, (or other mini sandwich tin) and press down with the back of a spoon to give even layers. Chill in the fridge for 10 minutes.
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Sprinkle the gelatine powder over the just-boiled (not boiling) water in a small jug. Stir well and leave to dissolve into a clear liquid for 5-6 minutes.
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Meanwhile, beat the cream cheese, sugar and vanilla extract together. In a separate bowl, whip the cream until it holds its shape. Fold into the cream cheese mixture. Slowly pour in the gelatine liquid, stirring it in thoroughly.
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Divide the mixture into three equal portions in separate bowls. Add 2-3 drops of yellow food colouring to one bowl, pink colouring to the second and blue to the third, taking care not to add too much, then mix until the colour is evenly combined
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Share half the yellow mixture between two of the holes containing biscuit bases, half the pink between two more, and half of the blue into the last two. Carefully spread out into even layers, trying not to get the mixture up the sides of the tin.
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To make your cheesecakes multi-coloured, add a second layer of contrasting colour to each hole. Level the tops of the cheesecakes by drawing a knife across the surface of the mini sandwich tin. Chill for 1-2 hours
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Carefully turn out the cheesecakes by pushing the bases upwards from underneath. To decorate, whip the double cream until it holds its shape, then spoon into a piping bag fitted with a star nozzle.
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Pipe swirls on top of each cheesecake, then fill the centre of each swirl with mini chocolate eggs. Keep chilled until ready to serve.