Mini Egg Cheesecake
No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover! THE dream Easter dessert.
Servings 12
Ingredients
Biscuit Base:
- 300 g chocolate or plain digestive biscuits
- 140 g butter (salted or unsalted)
Cheesecake Filling:
- 100 g dark or milk chocolate finely grated
- 200 g Cadbury Mini Eggs roughly chopped or crushed
- 600 g full-fat cream cheese leave it out at room temperature for half an hour to soften slightly
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream chilled - cream whips better when fridge cold
Instructions
- Start by grating your chocolate and chopping your Mini Eggs.
- Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
- In a large mixing bowl beat together the cream cheese with the icing sugar and vanilla extract until smooth. In another mixing bowl whisk the cream until stiff peaks form.
- Start folding the cream in a bit at a time and mix to combine. Now fold through the grated chocolate and chopped Mini Eggs. Spread the cheesecake filling on top of the biscuit base, cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
- When ready to serve, decorate as desired. I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.