Troubleshooting
1. Why is my cheesecake still wobbly?
The centre should still have a slight wobble when you take them out they will continue to set as they cool and chill. Overbaking will make them dry and slightly crumbly.

2. Prevent cracking (big one for baked cheesecakes)
Make sure all ingredients are at room temperature before mixing this helps everything combine smoothly and reduces the risk of cracks.

Sweetener note
If using a granulated sweetener, make sure it’s one that dissolves well (like erythritol blends). Some sweeteners can leave a slightly grainy texture if not fully dissolved.

4Cocoa powder lumping
If your mixture looks slightly lumpy, keep whisking gently this is usually just the cocoa powder and will smooth out.

5. Mini Egg distribution
Don’t overmix once you add the Mini Eggs, fold them through gently so they stay evenly distributed rather than sinking to the bottom.

6. Base tip
Press the base down firmly if it’s too loose, it can crumble when you remove them from the moulds.

7. Removing from moulds
Let the cheesecakes chill fully before removing from the moulds. If using silicone, gently peel them away rather than pushing from the bottom to keep the shape clean.

8. Texture expectation
These are lighter than a traditional full-fat cheesecake due to the yoghurt, but still creamy with a soft, mousse like centre once chilled.