What you’ll need
- 1 store-bought cheesecake
- Round cutter / glass (6–8cm works best)
- Whipped cream (store-bought is fine)
- Chocolate Easter bunnies (small)
- Mini eggs (or chopped if large)
- Sprinkles (optional)
Method
1. Cut your minis
- Take cheesecake out of the fridge (firm is easier to cut)
- Use a round cutter or glass to press straight down
- Lift carefully — you’ve now got perfect mini cheesecakes
Wipe the cutter between cuts for clean edges
2. Plate them up
- Place each mini cheesecake onto a plate or board
- If the base crumbles slightly, just press it back in — no one will know
3. Add whipped cream
- Spoon or pipe a small swirl on top
- Keep it slightly off-centre — it looks more natural (and less “bakery perfect”)
4. DIY Easter decorating
- Place a chocolate bunny slightly sideways into the cream
- Add 2–3 mini eggs around the base
- Light sprinkle scatter for colour
Don’t overdo it — simple always looks better
