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Mini Easter Cheesecakes

9 pieces
Intermediate
180
These decadent Mini Easter Cheesecakes are the perfect dessert for any Easter feast.
Ingredients
Preparation
Recipe Tips
For some extra Easter feel, make the cheesecakes in the Dr. Oetker Easter Baking Cases. Once the cheesecakes are taken out of the baking cases, you’ll be surprised with the lovely layers of colour.
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Ingredients

For the Cheesecakes
170 gDigestive Biscuits (Approx. 12 biscuits)
60 gUnsalted butter (2 tbsp, melted)
1Dr. Oetker Gelatine Sachet
50 mlWater (cold water)
450 gFull Fat Cream Cheese (at room temperature)
100 gGranulated Sugar
1 tspTaylor & Colledge Vanilla Bean Paste
Salt
120 gDouble Cream
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Violet Extra Strong Food Colour Gel
Dr. Oetker Easter Party Sprinkle Mix
180 mlDouble Cream (whipped, to decorate)
Picture - Dr. Oetker Gelatine Sachet
Picture - Dr. Oetker Pink Extra Strong Food Colour Gel
Picture - Dr. Oetker Orange Extra Strong Food Colour Gel
Picture - Dr. Oetker Yellow Extra Strong Food Colour Gel
Picture - Dr. Oetker Violet Extra Strong Food Colour Gel
Picture - Dr. Oetker Easter Party Sprinkle Mix
1

Place a silicone muffin pan on a baking sheet. Blitz the digestives in a food processor or crush them in a plastic bag with a rolling pin until they are finely crumbled. Mix them in a bowl with the  melted butter. Divide the biscuit crumbs into the bottom 1/4 of the muffin pans and press them firmly to create your cheesecake crust. 

2

Place the cold water in a small bowl and sprinkle the gelatine on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatine can hydrate and absorb the water. Once it feels very firm, microwave it for 10-15 seconds, until fully melted and liquid. 

3

Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment and beat it until it is smooth, creamy and free of lumps. (A hand mixer can also be used). Add the sugar, Vanilla Bean Paste, and salt, and mix well, scraping the bottom and the sides of the bowl occasionally. 

4

With the mixer running on low speed, gradually add the heavy cream, mixing until everything is smooth and well-combined. Finally add the liquid gelatine and mix it in. Finish mixing by hand, scraping the sides and bottom well. 

5

Divide the cheesecake into 4 portions (each should be around 200g if you want to measure them out). Stir a few drops of Dr. Oetker Extra Strong Food Colour Gels into each one and mixing until the colour is smooth and uniform. 

6

Take your first colour and divide it between the 9 cavities using a spoon, or even pipe the cheesecake in if you want it to be really precise. Spread it into a smooth layer with the back of a spoon, then add a second colour on top of the first. 

7

Continue to layer the cheesecake colours until all 4 of them have been added to the pan. It is important to work fairly quickly during this step, so the cheesecake colours don't start to set too much and become difficult to spread. 

8

Smooth the tops of the chesecakes, put in fridge to set, before moving to the freezer for at least two hours to firm up. They should feel very solid to the touch before you try to unmould them. 

9

To unmould, press from the bottom of one of the cavities and turn it upside-down, pushing the cheesecake out into your hand. Let them sit at room temperature for 30 minutes to defrost before serving. 

10

To decorate, top each cheesecake with a swirl of whipped cream, and plenty of Easter Party Sprinkles. 

11

Store the cheesecakes, well-wrapped for up to 4-5 days in the refrigerator. Serve chilled but not frozen. 

  • For some extra Easter feel, make the cheesecakes in the Dr. Oetker Easter Baking Cases. Once the cheesecakes are taken out of the baking cases, you’ll be surprised with the lovely layers of colour.