EASTER MINI CHEESECAKE

GLUTEN FREE

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As Easter approaches, it's the perfect time to whip up some delightful treats that will delight both kids and adults alike. And what better way to celebrate the season than with indulgent, gluten-free mini cheesecakes topped with colorful Easter chocolate eggs? These mini cheesecakes are not only delicious but also incredibly easy to make, making them the ideal addition to your Easter dessert table.

One of the best things about these mini cheesecakes is how simple they are to make. With just a few basic ingredients and a little bit of prep time, you can whip up a batch of these delightful treats in no time. The gluten-free butter biscuits form the perfect base for the creamy mascarpone filling, while the addition of vanilla extract adds a subtle hint of sweetness. And let's not forget about the star of the show – the Easter chocolate eggs! These colorful and festive toppings add a pop of color and a burst of flavor that will delight your taste buds.

Whether you're hosting a gathering with family and friends or simply looking for a special treat to enjoy at home, these gluten-free mini cheesecakes are sure to spread the joy of Easter to all who taste them. So gather your loved ones, put on your apron, and get ready to create some sweet memories this Easter season.

Yield 6-8

Author Thedashiway

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Easter mini cheescake

With Easter around the corner, what better way to celebrate than with a delightful dessert that combines the richness of cheesecake with the whimsy of Easter treats? These Gluten-Free Mini Cheesecakes are the perfect blend of creamy mascarpone, decadent Easter chocolate eggs, and a buttery gluten-free biscuit base. Topped with luscious whipped cream, colorful sprinkles, and even more chocolatey goodness, these mini cheesecakes are sure to be a hit at any Easter gathering. Plus, they're easy to make and can be prepared in advance, allowing you to spend more time enjoying the festivities with your loved ones.

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Ingredients

Ingredients: Biscuit Base

• 200 g gluten free butter biscuits
• 100 g unsalted butter (melted)

Cheesecake filling

• 300 g mascarpone
• 50 g icing sugar
• 1 tsp vanilla extract
• 150 ml double cream
• 150 g Easter chocolate eggs
• 1 package of Cream stiffener

Topping

• 250 ml double cream
• 4 tbsp icing sugar
• Sprinkles
• 150 g Easter chocolate eggs
• 2 packages of Cream stiffener

Instructions

Instructions for the mini cakes

1. Crush the gluten-free butter biscuits into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing them with a rolling pin.
2. In a bowl, combine the biscuit crumbs with the melted unsalted butter until the mixture resembles wet sand.
3. The best muffin form for this recipe is a silicon muffin form. Line the bottom with baking paper (cut out circles).
4. Divide the biscuit mixture evenly among the muffin liners, pressing down firmly to form the cheesecake bases.
5. Place the muffin form in the fridge and allow the bases to chill for at least 30 minutes, or until firm.
6. In a mixing bowl, beat together the mascarpone, whip the double cream icing sugar, and vanilla extract until smooth and creamy.
7. Cut 150 gramm of easter chocolate eggs into small pieces and gently stir them in.
8. Remove the muffin form from the fridge and spoon the cheesecake filling over the biscuit bases, filling each liner almost to the top.
9. Smooth the tops with a spatula or the back of a spoon.
10. Return the muffin form to the fridge and allow the cheesecakes to set overnight, or for at least 4 hours. Then place them in the freezer for 1 hour before decorating (once you are done decorating them, they should be ready to eat after 1 hour in the fridge)

Instructions for the decoration

1. In a clean mixing bowl, whip the double cream with the cream stiffener and icing sugar until stiff peaks form.
2. Transfer the whipped cream to a piping bag fitted with a star tip, if desired.
3. Once the cheesecakes are set, remove them from the muffin form and peel away the paper liners.
4. Pipe swirls of whipped cream onto each cheesecake.
5. Top each cheesecake with sprinkles and halved Easter chocolate eggs.
6. Let them unfreeze in the fridge for 1-2 hours before eating.

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