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    Mini Egg Dessert Pots

    27/03/2020 by thebakingexplorer 6 Comments

    Jump to Recipe Print Recipe

    I love making these individual desserts for events like dinner parties as they make the sweet course SO easy. These Mini Egg Dessert Pots are no bake, and you can make them earlier in the day and pop them in the fridge for later. They'd be perfect for a Easter themed dinner party or family meal! You could get the kids involved in making them too as they are so simple to put together and layer up. They are made up of chocolate cheesecake, whipped cream and crushed Mini Eggs - it's such a delicious combination! The whipped cream lightens the whole thing too so it doesn't feel too overly chocolatey or heavy. They really are just perfect and so tasty in my opinion, I hope you like them too!

    Mini Egg Dessert Pots

    Ingredient Tips & Equipment Information

    • I used mascarpone cheese for the chocolate cheesecake element of this recipe. You can swap this for cream cheese if you prefer.
    • This recipe is enough for four 250ml serving glasses. Or you can make eight smaller servings in ramekins or small wine glasses.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Mini Egg Dessert Pots

    For the cheesecake filling, mix together mascarpone cheese, cocoa powder, icing sugar and a little milk. Then bashed up the Mini Eggs.

    Layer up your serving glasses with some cheesecake first, then some whipped cream.

    Then add some of the Mini Eggs and more cheesecake. On top add more whipped cream and more Mini Eggs.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Mini Egg Dessert Pots

    How do you crush the Mini Eggs?

    I put the Mini Eggs into a bowl and use the end of a heavy wooden rolling pin to bash them. A pestle and mortar would be excellent for this too. Bash them with firm force, but don't hit too hard or bits will go flying everywhere! You can also put the Mini Eggs in a ziploc bag and bash them this way too.

    Do you have to use mascarpone cheese?

    No, you can also use full fat cream cheese if you prefer!

    What serving glasses should you use?

    The serving glasses I use are actually small drinking glasses. I think they are designed for short drinks like whiskey. They have a 250ml capacity. If you don't have any small glasses that would be suitable, you can serve the Mini Egg Dessert Pots in bowls. If you want a more elegant look, you could serve them in martini glasses. Remember that if you use much bigger or much smaller glasses than me, that you will get different serving sizes.

    Can this recipe be made gluten free?

    Great news, this recipe is already gluten free! Please do check the labels of everything you use if you are serving this to anyone with an allergy or intolerance.

    Can you make this recipe in advance?

    Yes, the dessert pots will last for 2-3 days when stored in the fridge. However if you want to keep it for longer than 24 hours before serving, I would recommend not adding the top Mini Egg decoration until right before serving. This is because colour of the Mini Eggs can "bleed" into the cream.

    Mini Egg Dessert Pots

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Electric hand mixer
    • Mixing bowls
    • Mini Eggs
    • Kitchen scales
    • Piping bags
    • Sieve
    • Serving glasses
    • Pestle & Mortar

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Mini Egg recipes...

    • Mini Egg Chocolate Loaf Cake
      Mini Egg Chocolate Loaf Cake
    • Mini Easter Cakes
    • Chocolate Meringue Easter Nests
      Chocolate Meringue Easter Nests
    • Easter Chocolate Cake
      Easter Chocolate Cake
    • Easter Nest Cupcakes
      Easter Nest Cupcakes
    • Easter Speckled Egg Drip Cake
      Easter Speckled Egg Drip Cake
    • Mini Egg Ice Cream
      Mini Egg Ice Cream (No Churn)
    • Chocolate Baked Donut Easter Nests
    • Mini Egg Cookies
      Mini Egg Cookies
    • Easter Egg Cheesecake
      Easter Egg Cheesecake
    • Easter Rocky Road
      Easter Rocky Road
    • Mini Egg Cheesecake
      Mini Egg Cheesecake (No Bake)
    Mini Egg Dessert Pots

    More dessert pot recipes...

    • Oreo Dessert Pots
    • Lemon Meringue Dessert Pots
      Lemon Meringue Dessert Pots
    • Lemon & Blueberry Dessert Pots
      Lemon & Blueberry Dessert Pots
    • Vegan Chocolate Mousse Pots
      Vegan Chocolate Mousse Pots
    • Healthy Cheesecake Pots
      Healthy Cheesecake Pots
    • Banoffee Dessert Pots
      Banoffee Dessert Pots (No Bake)
    Mini Egg Dessert Pots

    Mini Egg Dessert Pots

    No bake dessert in individual pots, with layers of chocolate cheesecake, whipped cream and crushed mini eggs
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 35 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    • 200 g Mini Eggs crushed

    For the chocolate cheesecake layers

    • 600 g Mascarpone
    • 2 ½ tbsp Cocoa powder sieved
    • 90 g Icing sugar sieved
    • 2 tbsp Milk

    For the whipped cream

    • 300 ml Double cream
    • 1 tbsp Icing sugar
    • 1 tsp Vanilla extract
    Metric - US Customary

    Instructions

    • Prepare the chocolate cheesecake layer by mixing together the mascarpone, icing sugar and cocoa powder.
    • Add the milk to loosen the mixture, you may need more or less milk depending on the brand of mascarpone you use so add it slowly.
    • Then whip up the cream with the icing sugar and vanilla extract
    • Add some of the cheesecake mixture to the bottom of your serving glasses - the glasses I used have a 250ml capacity
    • Top with some whipped cream and some crushed Mini Eggs
    • Divide the remaining cheesecake mixture between the glasses, top with cream and more Mini Eggs!
    • Serve immediately, or store in the fridge and eat within 2-3 days.
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • I used mascarpone cheese for the chocolate cheesecake element of this recipe. You can swap this for cream cheese if you prefer.
    • This recipe is enough for four 250ml serving glasses.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 1291kcal | Carbohydrates: 32g | Protein: 13g | Fat: 96g | Saturated Fat: 60g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 254mg | Sodium: 116mg | Potassium: 117mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3215IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 1mg

    If you like this, check out more of my Dessert recipes!

    Or you might like more of my Easter recipes!

    « Hot Cross Blondies
    Creme Egg Cheesecake (No Bake) »

    Reader Interactions

    Comments

    1. Sisley White

      March 29, 2020 at 7:50 pm

      5 stars
      Absolutely delicious. I will be making these again and again.

      Reply
    2. Jacqui – Recipes Made Easy:Only Crumbs Remain

      March 30, 2020 at 4:42 pm

      5 stars
      these look so pretty and tasty too. Im not eating chocolate in lent so I might just treat myself to one of these on Easter day – something to look forward to.

      Reply
    3. Eb Gargano | Easy Peasy Foodie

      March 30, 2020 at 6:34 pm

      5 stars
      Oh my - these look EPIC!! Love how easy they are to make too 😀 Eb x

      Reply
    4. Janeebakes

      April 13, 2020 at 8:36 pm

      5 stars
      Lovely dessert , really easy to make and taste delicious ?

      Reply
    5. Shawnie miller

      April 03, 2023 at 12:39 pm

      5 stars
      An absolute dream these are.. easy to make and taste delicious.
      Thanks for the inspo 🤤👩🏼‍🍳

      Reply
      • thebakingexplorer

        April 03, 2023 at 10:45 pm

        Thank you so much!!

        Reply

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