Mini Eggs Chocolate Cheesecake Bites
These cute Mini Egg topped chocolate cheesecake bites are perfect for a quick and easy Easter dessert. Whip them up in minutes for a delicious Easter treat the whole family will love!
Servings: 18 mini bites
Ingredients
- 100 ml whipping cream
- 200 g full fat cream cheese
- 1 tsp vanilla extract
- 1 ½ Tbsp cocoa powder
- 50 g icing sugar
- pack of 18 ready-made mini tartlet pastry cases
- 18 mini eggs
Instructions
- Measure the whipping cream into a large clean bowl and whisk until thick and smooth.
- Add the cream cheese and whisk, then add the vanilla extract, cocoa powder and icing sugar. Whisk together until well combined and smooth.
- Spoon the cheesecake mixture into an icing bag with a large star icing nozzle.
- Spread the pastry cases across a plate or tray in a single layer.
- Pipe the mixture into the pastry cases, then place the cheesecake bites into the fridge for an hour or so until set.
- Top each cheesecake bite with a mini egg then serve.
Video
Notes
Note: Mini Eggs should not be given whole to younger children as they can be a choking hazard. If serving to little ones, split the mini eggs in half before using them to top the cheesecake bites.