No Bake Mini Creme Egg Cheesecake

Oh cheesecake, let me count the ways I love you. Easy to make, no bake, light, creamy, delicious and a bit of a looker to boot. My Creme Egg Cheesecake recipe and my No Bake Mini Egg Cheesecake recipes are some of the most popular that have ever been on my blog. (Oh and can we take a moment to remember THIS over emotional cheesecake related post?! Weep weep.) It’s a funny old thing when you think of hundreds and hundreds of people making a recipe dreamed up by little old me. I feel the pressure. So hope that they live up to gracing Easter celebration tables. So, for this post, I decided to stick to what I know and make a more petite version of my much loved Creme Egg Cheesecake recipe. I give you No Bake Mini Creme Egg Cheesecakes. Little no bake cheesecakes made in a muffin tin. Start by crushing your biscuits (or cookies or graham crackers if you’re in the USA), followed by whipping your cream and you’re good to go.

Tips for making the No Bake Mini Creme Egg Cheesecakes:

Can you freeze mini cheesecakes?

Yes! I actually find these mini cheesecakes much easier to handle and pop out of the muffin tin when they are frozen. Just don’t refreeze once partially or fully defrosted. Freeze undecorated, then decorate and keep in the freezer.

How do you know when a mini cheesecake is done?

These are no bake so they are quite forgiving – no overcooking of course! Just touch the top of them to check that they are set before turning out of the muffing tin.

How do you get mini cheesecakes out of a muffin pan?

I find that this is much easier if they are frozen. I run a small sharp knife (VERY carefully) around the edge and use the knife to flip up a little which pushes the cheesecake up and out. If you are struggling, run some hot water over the back of the tin for a couple of seconds to loosen them. Be careful though as this will melt them quickly.