Easy to prepare and incredibly tasty, Easter Cheesecake Cups made with a chocolate cream cheese whip and topped with mini easter eggs.
We love getting together with family over the Easter break and of course, I like to bring something special to the table. These Easter Cheesecake Cups are perfect for sharing and I guarantee you'll impress your family and friends with this easy-to-assemble recipe. This recipe is so versatile, you can use any biscuits you have in your pantry for the base and top with your favourite Easter eggs. If you like these, you might also like my Mini Baked Cheesecakes. Or for another Mini Egg treat, check out our Speckled Chocolate Mini Egg Slice.
I don't think I'm alone when I say - we are addicted to these Mini Eggs in our house! They are such a fun way to decorate your Easter creations at this time of year.
If you love cream cheese icing, you are going to love my chocolate cheesecake whip. So easy to make and dangerously addictive. Enjoy!
How to make Easter Cheesecake Cups:
Cookie crumble: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined. Spoon half of the cookie crumbs into the bottom of 4 glass tumblers.
Chocolate Whip: Melt the chocolate in a glass bowl in the microwave, then set aside to cool. Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth.
With the mixer still going, slowly pour in half a cup of cream. Pour in the rest of the cream and continue to whip until soft peaks form. Remove the bowl from the mixer.
Gently pour in the cooled, melted chocolate carefully folding it through as you go until there are white and chocolate swirls. Do not combine completely.
Spoon half of the chocolate whip on top of the cookie base evenly between the cups. Add another layer of cookie crumb and then the rest of the chocolate whip. Add the mini easter eggs to the top then chill for at least 4 hours until ready to serve.
I have some lovely Easter recipes on my website. Have a look at my Hot Cross Bun Bread and Butter Pudding, Creme Egg Cookies, Hot Cross Bun Sally Lunn and No-bake Chocolate Easter Egg Slice.
Recipe FAQs:
I would allow at least 4 hours setting time. You can make them the night before if you want to get ahead.
Almost any type of biscuit would work. I like a plain bikkie like a Super Wine or Arrowroot but you could use Krispies, Malt Biscuits or even Digestives if you prefer.
These delicious eggs often sell out well before Easter! If you can't find them, feel free to use any of your favourite Easter eggs on top.
Storage:
To get ahead and help with setting time, I recommend making these Cheesecake Cups the night before you want to serve them
Store any leftover cups in the fridge for up to three days.
Related Recipes:
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Easter Cheesecake Cups
Easter cheesecake cups made from layers of cookie crumble and a chocolate cream cheese whip, topped with mini Easter eggs.
Ingredients
Cookie crumb
- 150g Super Wine biscuits
- 75g butter, melted
Chocolate whip
- 100g milk chocolate
- 225g cream cheese
- 50g icing sugar
- 250ml cream
Topping
- 90g Mini easter eggs
Instructions
- Cookie crumble: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Spoon half of the cookie crumbs into the bottom of 4 glass tumblers.
- Chocolate Whip: Melt the chocolate in a glass bowl in the microwave, then set aside to cool slightly.
- Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth.
- With the mixer still going, slowly pour in half a cup of cream. Pour in the rest of the cream and continue to whip until soft peaks form.
- Remove the bowl from the mixer. Gently pour in the cooled, melted chocolate carefully folding it through as you go until there are white and chocolate swirls. Do not combine completely.
- Spoon half of the chocolate whip on top of the cookie base evenly amongst the cups. Add another layer of cookie crumb and then the rest of the chocolate whip.
- Add the mini easter eggs to the top then chill for at least 4 hours until ready to serve.
Notes
- I have made this recipe in 4 glasses but for smaller portions divide between 6 glasses.
- For the topping you can swap the mini eggs for your favourite type of easter eggs. Chop them into chunks if they are big ones.
- You can swap the super wine biscuits for maries or arrowroots.
- Swap the milk chocolate for dark, Caramilk or white chocolate.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 844Total Fat: 69gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 258mgSodium: 453mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 11g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Val Wright says
Hi Vanya
I made your Choc chip & sprinkle biscuits today very nice won’t b able to stop at one. Val Wright. Brisbane Qld
VJ cooks says
Oh, thank you for the lovely feedback. Gosh they're moreish aren't they!
KiwiInDaUSA says
I'd like to make this recipe for a larger crowd. Do you think I could simply double the mixture and layer into a trifle bowl? Any other suggestions for doubling/tripling the serving size? (I can't justify buying that many pretty cups, lol.)
VJ cooks says
Yes, that would be fine! You could do it any container but a glass one would look great to see the layers.