Frederika’s Biscoff and Mini Eggs Mini Cheesecakes

Finished Mini Cheesecakes Birdseye with Logo

This no-bake cheesecake recipe is one that Frederika came up with to make an Easter dessert and it was a bit of an experiment – thankfully it worked and was delicious!

Brilliant for Easter, but Mini Eggs, of course, aren’t just for Easter and you can make this any time!

The recipe makes roughly 4 portions, but it depends on the size of the glasses that you use, and also whether you would prefer a different portion size.

For the cheesecake mix, the cream cheese needs to be full fat otherwise it won’t set. We used most of the cheesecake mix on top of the biscuit base with just a little bit on top of the Biscoff sauce, but you could split it more evenly if you prefer it that way.

We smashed the Biscoff biscuits in a food storage bag with a rolling pin, to leave them a little uneven with some larger chunks for extra crunch, but if you prefer a smoother biscuit crumb, you can blitz them in a food processor instead.

A word of warning: we couldn’t find the Biscoff sauce in supermarkets, so bought ours from Amazon.

A second word of warning: the Biscoff sauce is seriously addictive!!!

Finally, feel free to swap out the Mini Eggs for other chocolate, the Biscoff biscuits for any other biscuits, and the Biscoff sauce for another drizzle. For example, you could use Galaxy eggs, Digestives and caramel sauce.

Ingredients (4 Mini Cheesecakes)

Ingredients for Mini Cheesecakes with Logo
  • 340g full fat cream cheese
  • 75g icing sugar
  • 200ml double cream
  • 1tsp vanilla extract
  • 100g Lotus Biscoff biscuits
  • 100g Mini Eggs
  • Biscoff sauce (to taste)


  1. Add the vanilla, icing sugar and cream cheese to a bowl and whisk together until smooth
  2. Whip the double cream until it is stiff
  3. Fold the whipped cream into the cream cheese, sugar and vanilla mix
  4. Smash the biscuits and most of the Mini Eggs, leaving a few Mini Eggs intact (however many you want) to use as decoration on top
    • We used 80g of Mini Eggs for the base, leaving 20g (12 Eggs) as decoration
  5. Sprinkle most of the biscuit crumbs into the bottom of each glass
    • Set some of the biscuit crumbs aside to sprinkle on top
  6. Sprinkle the smashed Mini Eggs on top of the biscuit crumb base
  7. Spoon a little bit of the cheesecake mix over the biscuits and Mini Eggs and smooth it out to make a flat surface
  8. Cover in Biscoff sauce to taste
  9. Dollop a second and final layer of cheescake mix over the sauce
  10. Sprinkle the remaining biscuit crumbs over the cheesecake mix
  11. Top with the whole Mini Eggs that you set aside at the beginning to decorate the mini cheesecakes
  12. Leave to set for 1 hour (or longer – if you can resist!!!…but bear in mind that the biscuit crumbs will go soggy if you leave it too long) in the fridge before enjoying!
Finished Shot of all 4 Mini Cheesecakes with Logo
Frederika’s Biscoff and Mini Egg mini cheesecakes – not just for Easter!

Note: These will keep in the fridge for a day or so, if they aren’t eaten straightaway!

Finished Shot of 1 Mini Cheesecake with Logo

Frederika’s Biscoff and Mini Eggs Mini Cheesecakes | Gloriously Simple, Gloriously Good!


Easter Recipe | Easter Egg and Soldiers

Egg and Soldiers made with White Chocolate Mousse, Lemon Crema Pasticcera* and Lemon Savoiardi

 *Crema Pasticcera (also known as Crema Inglese or Crème Patissière or Crème Anglaise) is essentially custard…delicious, home-made, easy to make and rich-tasting custard!

Easter Recipe | Easter Egg | Easter Dessert | Egg and Soldiers

This recipe makes 6 portions

First of all, make the Savoiardi biscuits as per my recipe, but ensure you SUBSTITUTE THE FOLLOWING: Instead of using vanilla essence, use the finely-grated rind of half a lemon (ideally an unwaxed lemon).

Note: If you are short on time, you can use shop-bought Sponge Fingers. 

For the ‘egg’ part of the recipe: 

Preparation Time: 15 mins
Cooking Time: 5 mins
Resting Time: 2 hours +



  • 200g white chocolate
  • 300g mascarpone cheese
  • 50ml double cream
  • 50g caster sugar


  • Break the chocolate into small squares then melt in the microwave (in short bursts of 30 seconds to ensure you don’t over-heat it and burn it!)
  • While the chocolate is melting, mix the mascarpone, cream and sugar in a large bowl, ensuring you end up with a smooth thick creamy mixture
  • Gradually add the chocolate, beating the mixture vigorously with a spatula/spoon (don’t worry if it looks slightly ‘curdled’ at this stage, but make sure you add the chocolate gradually!)
  • Whisk the mixture with an electric whisk for about 30 seconds on a high setting until it is smooth and glossy and has thickened slightly to the consistency of whipped cream

Distribute the white chocolate mixture into 6 small bowls and smooth the surface as much as you can using the back of a teaspoon, then clean around the edges of the bowl with a clean teatowel or kitchen tissue paper.

Place the 6 bowls in the fridge to set.



  • 350ml semi-skimmed milk
  • 100g caster sugar
  • 4 egg yolks
  • 25g plain white flour
  • Rind from 1.5 lemons (preferably unwaxed lemons)
  • 1/4 tsp good quality vanilla essence
  • 1tsp yellow food colouring


  • Peel the rind off the lemons (using a potato peeler) and place them in a medium saucepan with the milk and the vanilla essence
  • Turn the heat on and bring the milk to boiling point, without actually letting it boil and taking care not to let it burn
  • Meanwhile, place the egg yolks and sugar in a large bowl and whisk until they have gone almost white and very ‘fluffy’
  • Sift the flour into the egg yolks and whisk it in
  • Remove the lemon rind/peel from the milk and pour the almost boiling milk into the egg mixture, VERY SLOWLY whilst whisking continuously…starting off with just a few drops and gradually adding more until all the milk has been whisked into the egg yolks
  • Return the mixture to the pan, add the food colouring and, over a low heat and while stirring with a spatula/spoon or hand-held whisk (using a whisk is a good method to avoid lumps, but use it to STIR rather than whisk!), heat it until it thickens to a rich thick custard.  Ensure you stir continuously!
  • Pour the mixture into a bowl and place the bowl into a larger bowl containing ice cubes (not absolutely necessary but helps speed up the process!) and stir continuously until the custard has cooled to at least room temperature


  • Take the pots with the white chocolate mousse/cream out of the fridge and carefully scoop out a central circle with a teaspoon
  • Pour the yellow custard into a squeezy/decorative bottle with a nozzle (if you have one, otherwise you will have to pour carefully from a jug or using a spoon, but it could get messy!)
  • Squeeze/pour the yellow custard into the hollowed-out centre of the white chocolate mousse until it reaches the same level as the white chocolate mousse
  • Carefully (avoiding over-spill of the custard onto the white mousse) move the pots back into the fridge and rest for at least a couple of hours


  • Cut the Savoiardi into long 1cm-wide strips, the same as you would with toast for traditional ‘egg and soldiers’ with boiled eggs
  • Place a few onto each plate
  • Add one ‘egg’ pot to each plate
  • Serve

Dig in….Gloriously Good!!!

Easter Recipe | Easter Egg | Easter Dessert | Egg and Soldiers
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