Air Fryer Mini Egg Cheesecake
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5.0
3 reviews
Excellent
Air Fryer Mini Egg Cheesecake
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Air Fryer Mini Egg Cheesecake! Indulge in a creamy and delicious mini egg cheesecake with this easy recipe. Includes a step-by-step video tutorial for perfect results every time. The ideal dessert for Easter or any special occasion!
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Ingredients
For the crust
- 1 ½ cups (180g) digestive biscuits (or Graham cracker crumbs)
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 150 g (5 ½ oz) Cadbury's Mini Eggs
- 450 g (1 lb) mascarpone cheese or Philadelphia cream cheese, full fat
- 225 g (1 cup) sour cream full fat
- 395 g ( 14oz) sweetened condensed milk
- 2 large eggs
- 2 tsp vanilla bean paste or extract
- pinch salt
For the topping
- 180 ml (¾ cup) double cream (heavy cream)
- 60 g (½ cup) icing sugar (powdered sugar)
- 1 tbsp cream cheese full-fat
- 1 tsp vanilla extract
- Cadbury's Mini Eggs to decorate, as needed
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Instructions
PREPARE THE BASE
- Mist a 7-inch loose-bottomed pan with cake release and line the bottom and sides with non-stick baking paper.
- Crush the biscuits in a mini chopper or place in a large sandwich bag and gently crush using a rolling pin. Melt the butter in a saucepan and mix with the crumbs until you have a wet sand texture.
- Tip the crumbs into the prepared tin and press down firmly to create the base. Chill in the fridge while you make the filling.
MAKE THE CHEESE CAKE FILLING
- Place the Mini Eggs in a sandwich bag and crush with a rolling pin (you may need to do this in batches). Set aside.
- Place the mascarpone, sour cream, sweetened condensed milk, vanilla and salt in a mixing bowl. Beat with an electric whisk until smooth.
- Beat in the eggs, mixing on low speed. For an extra-creamy cheesecake strain the filling through a fine sieve.
- Stir in the crushed mini eggs and pour the filling over the base. Tap gently on the countertop to release any air bubbles.
BAKE THE CHEESECAKE
- Place the pan in the basket of your Air Fryer and bake at 140°C / 285°F for 30 minutes.
- Reduce the temperature to 120°C / 250°F and bake for further 25-30 minutes or until the cheesecake is set with a bit of a jiggle in the middle. Leave the cheesecake to cool in the Air Fryer basket after you turn it off.
- Cover the cheesecake pan with foil or a plate and chill for at least 6 hours and ideally overnight.
DECORATE AND SERVE
- Take the cheesecake out of the fridge and run a thin knife blade around the edge to loosen. Release the cheesecake from the pan and place on a plate or cake stand.
- Beat the cream, cream cheese, icing sugar and vanilla on medium speed until it holds peaks.
- Spread over the cheesecake using a palette knife or place in a piping bag and pipe over the top.
- Decorate with whole Cadbury's Mini Eggs and sprinkle with white chocolate shavings. Slice and serve.
Equipments used:
Notes
- • Air Fryers are all a little bit different so you might need to adjust the cooking time if you use a different model than the one I tested the recipe on. If the cheesecake is not baked, i.e. mostly set with a slight jiggle in the middle, add a few minutes to the cooking time. • If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer. • Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks. • Chill the cheesecake for at least 8 hours and ideally overnight so that it can set properly before slicing. • Prepare the filling in advance and chill before using or top with cherry pie filling or Black Cherries in Kirsch instead.
Nutrition Information
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Calories
673kcal
(34%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
49g
(75%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
146mg
(49%)
Sodium
235mg
(10%)
Potassium
230mg
(7%)
Fiber
0.4g
(2%)
Sugar
41g
(82%)
Vitamin A
1457IU
(29%)
Vitamin C
2mg
(2%)
Calcium
259mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 146mg | 49% |
| Sodium | 235mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 1457IU | 29% |
| Vitamin C | 2mg | 2% |
| Calcium | 259mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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