Mini egg cheesecake squares recipe

Name: Mini egg cheesecake squares recipe
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 16 serving(s)
Ingredients: 300 g Bourbon biscuits; 100 g unsalted butter, melted and cooled; 3 sheets platinum grade leaf gelatine, we used Dr. Oetker; 300 mL double cream; 500 g full-fat cream cheese, at room temperature; 150 g icing sugar, sifted; Finely grated zest 1 orange; Pink, yellow and blue food colouring pastes, we used Sugarflair; 100 g Mini Eggs

These colourful layered cheesecake squares are the perfect Easter teatime treat.

By The Good Housekeeping Cookery TeamUpdated: 08 April 2025

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Everyone will love these colourful mini egg topped cheesecake squares, and they're guaranteed to brighten up even the gloomiest of days! The layering looks impressive, but trust us, they're actually pretty straightforward to assemble. Perfect for a dinner party pudding, or as an afternoon treat with a cuppa.

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Yields:

16 serving(s)

Prep Time:

35 mins

Cook Time:

5 mins

Total Time:

40 mins

Cal/Serv:

380

Ingredients

For the base

300 g
Bourbon biscuits
100 g
unsalted butter, melted and cooled

For the filling

3
sheets platinum grade leaf gelatine, we used Dr. Oetker
300 ml
double cream
500 g
full-fat cream cheese, at room temperature
150 g
icing sugar, sifted
Finely grated zest 1 orange
Pink, yellow and blue food colouring pastes, we used Sugarflair

For the decoration

100 g
Mini Eggs

Directions

1. Step 1Line a 20.5cm deep-sided square tin with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and pulse/mix until mixture clumps together. Press firmly into base of the prepared tin with the back of a spoon. Chill until needed.
2. Step 2For the filling, soak gelatine in a bowl of cold water for 5min until softened. Lift gelatine out, squeeze out excess water, and put in a small pan with 100ml double cream. Warm over low heat until gelatine dissolves. Remove pan from the heat and set aside to cool.
3. Step 3In a large bowl, using a handheld electric whisk, beat cream cheese, icing sugar, orange zest and cooled gelatine mixture until smooth. In a separate bowl, whip remaining 200ml cream until it just holds its shape. Gently fold whipped cream into the cream cheese mixture with a large metal spoon.
4. Step 4Divide filling mixture evenly between 3 bowls. Dye each bowl a different colour with pink, yellow or blue food colouring, mixing gently to keep as much air in as possible.
5. Step 5Scrape the pink mixture into tin and spread to level with a spatula. Spoon the blue mixture on to the pink mixture and gently spread to level, being careful not to disturb the layer underneath, and finish with the yellow layer. Chill until set, around 4hr.
6. Step 6Once set cut into 16 squares, sprinkle over the Mini Eggs and serve.