My mini lemon cheesecakes with Easter eggs are the best dessert for Easter. The bite-size treat has such a mixed range of textures and tastes. The base is crunchy, yet crumbly at the same time, while the cream cheese filling is rich, soft and sweet, and the lemon curd brings sharpness and freshness. And then you have the chocolaty mini eggs. Can it get any better than this?
Easter is definitely my favourite big holiday of the year. When l think of it, l think of Spring, sunshine, long bright days, green grass, nature reborn, birds singing. And of course, the Easter bunny and coloured eggs.
And food, lots of yummy food. After a long strict fasting, one gets to indulge in the most decadent dishes. Another great opportunity to get crazy in the kitcken, cooking and baking for at least two or three days in advance.
There are so many nice culinary traditions, that it is hard to choose which one is the best.
These mini lemon cheesecakes do not require too much effort. You do, however, have to be patient and leave them to cool and settle in the fridge for quite a bit, but then the waiting is totally worth it.
I don’t usually use gelatine to make cheesecake, as the cheese is great for setting on its own, but I find that with the lemon curd, a tad of gelatine works wonders.
Wihtout it, the lemon curd tends to spread everywhere. No matter how long you leave it to cool, it won’t settle as well, and when you try to remove the cheesecakes from the muffin tin, it can become a bit messy.
I would ideally leave the mini lemon cheesecakes to cool in the fridge for at least 4-6 hours, ideally overnight. This kind of dessert is so much better cold. And a lot more refreshing.
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- 200 g digestive biscuits/Ghraham crackers
- 50 g butter
- 200 g Philadelphia full fat soft cream cheese
- 300 g double cream
- 3 tbsp caster sugar
- 1 tbsp vanilla sugar
- chocolate eggs to decorate
- 2 lemons
- 100 g caster sugar
- 50 g butter
- 1 egg
- 1 egg yolk
- 2 tbsp gelatine
Place the digestive biscuits in a bag and use a rolling pin to crush them.
Melt the butter, either in the microwave or over a saucepan of simmering water.
Mix the butter and the biscuits using a silicone spatula.
Line a muffin tin with paper cases and divide the biscuit mixture evenly between each mould and refrigerate for about 30 minutes.
Meantime, use an electric mixer to beat the double cream until it holds stiff peaks, then add the sugar and cream cheese and beat until fully incorporated.
Top the biscuits base with the cream cheese mixture, so that each cheesecake is about 2/3 full. Refrigerate again for 1-2 hours.
To make the lemon curd, cut the butter in small cubes and place it together with the sugar in a heatproof bowl over a pan of simmering water, making sure that the water does not touch the bottom of the pan.
Add the zest and juice from the 2 lemons and stir occasionally until the butter is completely melted.
Beat the egg and egg yolk slightly, then add the egg mixture to the pan, whisking well.
Leave to cook for about 15-20 minutes, stirring occasionally, until the lemon curd coats the back of the spoon.
Set aside and leave to cool for 10 minutes, then add the hydrated gelatine to it and mix well.
The lemon curd can then top each of the cheesecake. I
Decorate the cheesecakes with chocolate eggs.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.