Easter White Chocolate Cheesecake Cups

Indulge in the creamy decadence of these Easter White Chocolate Cheesecake Cups—a no-bake dessert that’s as easy to make as it is delicious! Featuring a buttery biscuit crumb, a velvety smooth white chocolate cheesecake filling and a finishing touch of crispy Easter eggs, these elegant cups are perfect for any special occasion. Whether you're entertaining guests or treating yourself, you’ll fall in love with every bite of this luscious dessert.

Easter, cheesecake, cheesecake cups, dessert, white chocolate, easter eggs, chocolate, cream cheese

dessert

Yield: 4-6

Author: Ange Zahn

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Easter White Chocolate Cheesecake Cups

Experience the perfect blend of sweet white chocolate and smooth cheesecake with my Easter White Chocolate Cheesecake Cups. This individual-serve recipe features a delightful biscuit crumb base, creamy cheesecake filling in a glass, and is beautifully decorated with festive Easter eggs. Make your Easter feast memorable with this elegant and delicious dessert.

Prep time: 30 MinInactive time: 1 HourTotal time: 1 H & 30 M

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Ingredients

• 150g white chocolate
• 300ml cream
• 1 teaspoon vanilla
• 1 teaspoon gelatine + 2 tablespoons hot water
• 1 packet Arnott's Scotch Finger Biscuits/Arrowroot Biscuits
• 100g butter, melted
• 250g cream cheese
• 80g icing sugar
• 1 packet M&M’s speckled eggs or Cadbury Mini eggs (roughly chopped)
• Optional: extra packet of speckled eggs to stir through the mixture

Instructions

1. Mix the gelatine and hot water together in a small bowl and allow to bloom. Stir until dissolved.
2. To make the ganache: Pour 50ml of the cream into a small bowl and heat in the microwave for 20 seconds. Place the chocolate melts into a bowl and pour the hot cream over the top. Allow the cream to melt the chocolate for 5 minutes. Then stir to combine. Stir in the vanilla and gelatine.
3. In a food processor, blitz the biscuits to form crumbs. Add the melted butter and blitz to combine. Set aside.
4. Using an electric beater or stand mixer, whip the cream cheese and icing sugar together until creamy. Set aside.
5. Pour the chocolate ganache into the cream cheese mixture and mix until well combined.
6. In a clean bowl, whip the remaining cream until stiff peaks form.
7. Scoop ⅓ of the whipped cream into the cream cheese mixture and fold through. Repeat until all the cream is added to the cream cheese mixture. Now it is time to assemble.
8. Spoon 2-3 spoonfuls of crumbs into the base of your glass. Add 2 heaped dessert spoons of cheesecake mixture. Then repeat with 1 spoon of crumbs and cheesecake mixture. Add chopped Easter eggs on top. Chill in the fridge for at least 1 hour.

Notes

• These cheesecake cups can be made into a 20cm large cheesecake.
• If you are making this into a larger cheesecake, you will need to let it set for at least 4 hours or overnight.
• An optional extra: add 1 bag roughly chopped speckled eggs/mini eggs to the cheesecake mixture

Nutrition Facts

Calories

941.93

Fat

81.08 g

Sat. Fat

50.11 g

Carbs

48.12 g

Fiber

0.08 g

Net carbs

48.04 g

Sugar

46.39 g

Protein

9.29 g

Sodium

413.94 mg

Cholesterol

211.31 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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