Mini Egg Dessert Pots
No bake dessert in individual pots, with layers of chocolate cheesecake, whipped cream and crushed mini eggs
Servings 4
Calories 1291kcal
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
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.
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