Comments on: Mini Egg Cheesecake

By: Kate Howatson

Kate Howatson — Fri, 25 Apr 2025 11:41:06 +0000

The cheesecake is lovely, a great hit with my family. But these amounts make way too much cheesecake topping and it needs to be in an 8 inch tin, definitely not a 7 inch. Next time I will definitely halve all the topping ingredients and put it in an 8 inch tin.

By: Brittany

Brittany — Sat, 12 Apr 2025 14:48:31 +0000

I’ve made this for Easter for the last few years and it’s always a hit! So good! Gonna make it again this year 🙂

By: Hawkridge Homestead

Hawkridge Homestead — Sun, 19 Jan 2025 21:18:55 +0000

I upped the cream cheese a bit to 750g, kept the sugar and cream the same, and used vanilla instead of lemon. Texture and taste came out great- and loved that it wasn’t too sweet. I whipped the icing sugar with the cream cheese first, then added the vanilla, and set aside. Whipped the cream separately, and then added back to the cream cheese, mixing slowly, until fully combined, folding in mini eggs last.

By: Christine Jackson

Christine Jackson — Sat, 27 Apr 2024 16:48:30 +0000

I love, love, love this mini egg cheesecake!
I’ve made it sooo many times and it is always delicious.

With the summer coming could you adapt the recipe to use strawberry flakes and fresh strawberries on the top? I thought the flakes wouldn’t be “wet” like fresh strawberries
Thank you