Mini Easter cheesecakes topped with chocolate ganache and Cadbury Creme Eggs. These iconic little eggs are incredibly popular across the UK during Easter. While undeniably very sweet, they have a loyal fan base! They make a charming decoration for Easter bakes and are also perfect for an Easter egg hunt — hiding sweet treats for children to find. If you prefer, you can decorate the cheesecakes with sugar-coated chocolate eggs instead. Highly recommended!
Makes: 10 mini cheesecakes.
Ingredients for the mini cheesecakes:
- 10 Oreo biscuits (with filling)
- 500 g full-fat or half-fat curd cheese, ground
- 150 ml double cream
- ⅔ cup caster sugar
- 1 sachet vanilla or cream custard powder (40 g, unsweetened)
- 1 large egg
All ingredients should be at room temperature.
Prepare a muffin tin and line it with paper cases. Place one Oreo biscuit at the bottom of each case.
In a mixing bowl, combine the curd cheese, double cream, egg, sugar and custard powder. Mix until smooth, but avoid overmixing to prevent incorporating too much air. Divide the cheesecake mixture evenly between the cases.
Bake at 160°C for approximately 28 – 30 minutes. Remove from the oven and allow to cool completely. Once cooled, decorate with thickened chocolate ganache and half a Cadbury Creme Eggs, then chill.
For the chocolate ganache:
- 70 ml double cream
- 80 g dark chocolate, finely chopped
- 5 Cadbury Creme Eggs
Heat the double cream in a small saucepan until just hot (do not boil). Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly until it thickens before spooning over the cheesecakes.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author