These mini chocolate cheesecakes sit on a buttery shortbread base and are topped with a light, fluffy chocolate filling, perfectly chocolatey without being overpowering. An easy, make-ahead Easter dessert that looks just as good as it tastes.
Mini Easter Chocolate Cheesecakes with Shortbread Base
Mini Easter Cheesecake Cups (No Bake & Easy)
Ashley’s Place
12
20 minutes
9 minutes
Australian
Dessert
A simple Easter dessert idea, I absolutely love Mini Cheesecakes they are bite sized deliciousness and my chocolate version doesn't disappoint. It is light and fluffy and has a beautiful chocolate flavour without being too overpowering and the shortbread base pairs perfectly with these. Perfect for Easter dessert tables and to take to a gathering this Easter
Ingredients
- 150g of Shortbread Cookies, I use Bake it by Giovannellis Shortbread but use any you like
- 1 200g pack of Philadelphia Cream Cheese the firm block one not the tub
- 60g of thickened cream (heavy/whipping cream)
- 55g of Icing Sugar (Powdered Sugar)
- 1/2 tsp of Vanilla essence
- 50g of chocolate melted (I use nestle plaistowe 40% dark & recommend a semi-sweet chocolate)
For Decorating Cheesecakes
- 1-2 Shortbread Cookies for decorating
- A pack of speckled easter eggs (or your fav choc Easter Eggs)
- 4 squares of chocolate melted
Directions
Melt your chocolate in the microwave in 30 second bursts mixing well in-between and leave it to cool a bit before adding it to the cream. A little tip is to pop the chocolate into a new bowl so it can cool quicker as the one you melted in will be holding heat. We just need it to cool though not completely cold
Add your Philadelphia, Lotus Biscoff spread, icing sugar & Vanilla into a mixing bowl & mix for about 1-2 minutes until the cream cheese is soft and all the ingredients are incorporated, stop half way to scrape the bowl too make sure everything is mixing
Add your cream and melted chocolate (make sure its not too hot) continue to mix for about 2-3 minutes till its beautifully incorporated and smooth, mixing half way through
While that is mixing, melt your butter in 30 second bursts mixing well in-between. Crush your biscuits into a bowl i do this by hand & add the melted butter & mix, add about a tablespoon into each patty cupcake (i use the silicone moulds from Bake it by Giovannellis) and push down with a spoon to make smoother
Add about a tablespoon of chocolate cheescake mix into each patty cupcake on top of the shortbread
Pop covered into the fridge for a min of 3-4 hours until set but it’s best left overnight
Decorating your cheesecake
Once its ready melt a few squares of chocolate in the microwave, then drizzle over the top of your cheesecakes, add some crushed up shortbread & a speckled egg on each
That’s it serve and enjoy, keep these covered in the fridge until you are ready to serve. It will last about 3-5 days but I think best eaten within the 2 days