Mini Egg Cheesecake
This Mini Egg Cheesecake is our go-to showstopper for an Easter spread! We’ve used reduced-fat cream cheese and fat-free Greek yoghurt to recreate velvety cheesecake indulgence, without piling on the calories. Half the fun is in decorating this one – we’ve gone for a criss-cross style chocolate drizzle and topping of colourful crushed mini eggs!
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NutritionPer Serving
- Calories322
- Carbs31g
- Protein14g
- Fat17g
- Saturates7.1g
- Sugars14g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This gorgeous Mini Egg Cheesecake is spot on for an Easter party! Just imagine this showstopper at the centre of a table filled with tasty, springtime treats. Best of all, it’s topped off with a criss-crossed chocolatey drizzle and one of our favourite seasonal goodies…mini eggs!
As well as using light digestive biscuits for our crunchy base, we’ve swirled together reduced-fat cream cheese, reduced-fat spread, fat-free Greek yoghurt and granulated sweetener to bring the calories down. It’s so creamy and indulgent-tasting, you’d never know the difference.
It’s up to you how you decorate this one! It’s so easy that you can get the whole family involved. If you’re just as mad about mini eggs as we are, try making a batch of our Mini Egg Brownies next!
What diets is Mini Egg Cheesecake suitable for?
This Mini Egg Cheesecake is suitable for vegetarian diets, and you can make it gluten-free by using gluten-free biscuits in your crunchy base.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mini Egg Cheesecake?
You don’t need any fancy ingredients to make this showstopping Mini Egg Cheesecake.
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You’ll want a 18cm springform tin to bake this cheesecake.
Light digestive biscuits are the key to our crunchy base!
How many calories are in this Mini Egg Cheesecake?
This Mini Egg Cheesecake is included in our Everyday Light category because it contains just 322 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Mini Egg Cheesecake recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 140°C and grease a 20cm springform tin with a little extra reduced-fat spread. Line the base with a circle of non-stick baking paper.
Step 2
Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.
Step 3
Beat together the cream cheese, yoghurt, sweetener, eggs, vanilla and cornflour until smooth. We find it best to use a wooden spoon or balloon whisk.
Step 4
Pour the mixture onto the biscuit base and place the tin onto a baking tray.
Step 5
Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.
Step 6
Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours but best to leave overnight.
Step 7
Remove the cheesecake from the tin and peel away the non-stick baking paper, place onto your serving plate.
Step 8
Melt the chocolate and drizzle over the top of the cheesecake. Crush half the mini eggs and sprinkle over the cheesecake. Dot the remaining mini eggs around the edge of the cheesecake. Slice and serve.
What could I serve with these Mini Egg Cheesecake?
This Mini Egg Cheesecake is the perfect end to any meal for a springtime Special Occasion. You can make a banging Easter Sunday lunch by following these recipes:
How do you know when this Mini Egg Cheesecake is cooked?
You should cook this Mini Egg Cheesecake until it’s set at the edges and still wobbly in the middle. This will take 50-60 minutes.
It’s really important to let the cheesecake cool at room temperature for at least an hour and then let it chill in the refrigerator for at least two hours.
This will make sure the filling has set firmly so the cheesecake will be easier to serve.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mini Egg Cheesecake in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Mini Egg Cheesecake in the fridge for around 3 days. Make sure that you store them in a container with a lid in the refrigerator.
Can I freeze Mini Egg Cheesecake?
This recipe isn’t suitable for freezing.
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Mini Egg Cheesecake
This Mini Egg Cheesecake is our go-to showstopper for an Easter spread! You'd never know we've used slimming-friendly swaps.
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 322
- Carbs 31G
Instructions
- Preheat the oven to 140°C and grease a 20cm springform tin with a little extra reduced-fat spread. Line the base with a circle of non-stick baking paper.
- Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.
- Beat together the cream cheese, yoghurt, sweetener, eggs, vanilla and cornflour until smooth. We find it best to use a wooden spoon or balloon whisk.
- Pour the mixture onto the biscuit base and place the tin onto a baking tray.
- Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.
- Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours but best to leave overnight.
- Remove the cheesecake from the tin and peel away the non-stick baking paper, place onto your serving plate.
- Melt the chocolate and drizzle over the top of the cheesecake. Crush half the mini eggs and sprinkle over the cheesecake. Dot the remaining mini eggs around the edge of the cheesecake. Slice and serve.
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If you’ve made this Mini Egg Cheesecake and love it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
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