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Individual Baked Easter Cheesecakes



.Not Suitable for freezing




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


  • 110g Caster Sugar
  • 250g Cream Cheese
  • ½ tsp Vanilla Extract
  • ½ tbsp Fresh Lemon Juice
  • 2  Eggs
  • 12 Digestive biscuits (you can use ginger nuts as an alternative flavour, but you may need more if they are smaller than digestives)
  • 4 tbsp melted butter
  • 1 Bag Mini Eggs
  • A 6 space muffin tray - I find the silicone, ones are the best, or lose bottom as these are easier to get the finished cheesecakes out


  1. Preheat oven
  2. Beat together the cram cheese, sugar, vanilla and lemon juice until light in colour and creamy in texture
  3. Beat in the eggs one at a time
  4. Crush the biscuits and mix with the melted butter.
  5. Place the crushed biscuit mix into muffin tray, push down to compact the biscuit
  6. Top with the cheesecake mixture
  7. Back for around 20 minutes, until they just start to crack across the top
  8. Cool in the tray for 10mins before placing on a wire rack to cool
  9. Top with a few mini eggs
  10. Serve!

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