This is a super easy baked cheesecake recipe that can be adapted to include different toppings. I like that it produces individual cheesecakes which are much easier to store / divide between the family. You can pop them in lunch boxes too.
Please note, Mini Eggs can be a choking hazard. If these are going to be eaten by young children, please take the time to cut the mini eggs in half first. I promise they'll look just as good.
For the ingredients and method, scroll to the bottom of the post. Before that, I am going to take you through the stages with photos......
Please note, Mini Eggs can be a choking hazard. If these are going to be eaten by young children, please take the time to cut the mini eggs in half first. I promise they'll look just as good.
For the ingredients and method, scroll to the bottom of the post. Before that, I am going to take you through the stages with photos......
First of all, lay 12 muffin/cupcake cases in a muffin tin and pre-heat the oven to 150C.
Then pop 175g digestives into a bag and hit with a rolling pin until they have turned into crumbs. This is a great activity for little ones.
Melt 75g of butter and add to the crushed biscuits. This is your biscuit base.
Divide between the 12 cases and press down firmly. Pop in the fridge to cool.
Meanwhile, mix 450g of full fat cream cheese with 125g of caster sugar. I have a mixer which is much easier but you can mix by hand if needed.
In another bowl, whisk two large eggs with 2 teaspoons of vanilla essence.
Gradually add the egg mix to the cream cheese mix, combining well.
Spoon the mix into the prepared cases and bake in the oven for 25 minutes. After this time, turn the oven off and leave the cheesecakes in there for a further 30 minutes before opening the door.
Once the time is up, remove the tray from the oven and decorate with mini eggs.
Chill in the fridge for at least 2 hours before enjoying.
These are nice and easy to make with kids and are a brilliant Easter treat. I love mine with an 11am coffee.
Ingredients
175g Digestives
75g Butter
175g Digestives
75g Butter
450g Full Fat Cream Cheese
125g Caster Sugar
2 Large Eggs
2 Tsp Vanilla Essence
Mini Eggs to decorate
Method
1 - Pre-heat an oven to 150C and place 12 muffin cases in a muffin tin.
2 - Put the digestives in a bag and crush with a rolling pin until a uniform crumb is produced.
3 - Melt the butter (it takes around 30 seconds in a microwave) and combine with the biscuit crumb.
4 - Divide the biscuit mix between the 12 cases and press down with the back of a spoon. Pop in the fridge to cool while you make the cheesecake topping.
125g Caster Sugar
2 Large Eggs
2 Tsp Vanilla Essence
Mini Eggs to decorate
Method
1 - Pre-heat an oven to 150C and place 12 muffin cases in a muffin tin.
2 - Put the digestives in a bag and crush with a rolling pin until a uniform crumb is produced.
3 - Melt the butter (it takes around 30 seconds in a microwave) and combine with the biscuit crumb.
4 - Divide the biscuit mix between the 12 cases and press down with the back of a spoon. Pop in the fridge to cool while you make the cheesecake topping.
5 - Put the cream cheese and sugar into a mixing bowl and stir until evenly blended. In a separate bowl, mix the eggs and vanilla essence until combined.
6 - Gradually add the egg mixture to the cream cheese mixture, ensuring they are well combined each time. Once the ingredients have combined, spoon into the muffin cases.
7 - Bake for 25 minutes then turn the oven off and leave the cheesecakes in the oven for a further 30 minutes without opening the door.
8 - Remove the cheesecakes, add the mini egg decorations and chill in the fridge for a minimum of 2 hours before enjoying.
The cheesecakes can be stored in an airtight container in the fridge for up to 5 days. You can play around with the toppings too - anything goes! Just use whatever you have in your cupboards.
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