Prep the cups: Line a 12-cup muffin tin with paper liners, or use small dessert cups. This keeps the crust neat and makes serving easy.

Make the crust: Crush 8–10 digestive biscuits or graham crackers into fine crumbs. Stir in 3–4 tablespoons melted butter until the mixture feels like damp sand and holds when pressed.

Press the base: Spoon 1–2 tablespoons of crumbs into each cup. Press down firmly with the bottom of a small glass or spoon to create a compact layer. Chill while you make the filling.

Beat the cream cheese: In a bowl, beat 16 ounces (450 g) of softened cream cheese until smooth and lump-free. Add 1/3–1/2 cup powdered sugar and beat again until creamy.

Whip the cream: In a separate bowl, whip 3/4 cup heavy cream to soft-medium peaks. Don’t overwhip—peaks should hold but still look glossy.

Fold and flavor: Gently fold the whipped cream into the cream cheese mixture until just combined. Stir in a handful of crushed mini eggs for texture and color.

Fill the cups: Divide the filling evenly over the chilled crusts, smoothing the tops with a spoon. Add extra crushed or whole mini eggs on top.

Chill to set: Refrigerate for at least 2–3 hours, or until firm. For the cleanest shape, chill 4 hours or overnight.

Serve: Peel off the liners (if using) and enjoy cold. Add a few fresh mini eggs right before serving for extra crunch.