Mini Egg Cheesecake {Best Ever Recipe!}
This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.
Servings: 12 People
Ingredients
- 280 g Digestive biscuits
- 140 g Butter Unsalted, melted
- 360 g Cadbury's Mini Eggs Plus 270g to decorate (about 7 small bags in total)
- 600 ml Double cream
- 140 g Icing sugar Sifted
- 2 x 280g tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy.)
- Mix with the melted butter and press into your 7" tin.
- Chop the 360g/13oz of the Mini Eggs in half.
- Whip the cream until it forms soft peaks (I use an electric whisk for this) - remove approx 3 desserts spoons of cream and pop into a bowl in the fridge (you will need this to decorate the cheesecake).
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or, even better, overnight.
- Use my knife tip to remove the cheesecake from the tin (see notes).
- Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
- Share and enjoy!
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Notes
Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.
Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave. This is the equivalent of 1 and 1/4 sticks in the US.
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.
Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.
REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove the cheesecake.
Nutrition
Calories: 554kcal | Carbohydrates: 46g | Protein: 4g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 91mg | Sodium: 195mg | Potassium: 83mg | Sugar: 38g | Vitamin A: 1040IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 1.1mg