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No Bake Mini Egg Cheesecake
When you start seeing Mini Eggs in the supermarket, it's your sign to make this recipe because it's SO good.
SERVES
12
DIFFICULTY
simple
Can this mini egg cheesecake be made gluten-free?
Yes, by substituting the biscuits in the base with gluten-free alternatives, you can make the cheesecake gluten-free. Ensure all other ingredients are also free from gluten.
What type of cream cheese should be used?
It’s recommended to use full-fat cream cheese for the best texture and flavour. I like to use Philadelphia as it can be found in a lot of supermarkets and local shops.
How should I crush the mini eggs for the filling?
Place the mini eggs in a bowl and gently crush them using the end of a wooden rolling pin. Alternatively, you can put them in a ziplock bag and bash them with a rolling pin. Be cautious to avoid over-crushing into fine powder.
How long does the cheesecake need to set?
It’s recommended to let the cheesecake set in the fridge for at least 6 hours, preferably overnight, to achieve the best consistency.
What size tin should I use?
A 9 inch cheesecake tin is commonly used, but the recipe can be adapted to different sizes. The depth of the cheesecake will vary depending on the size of the pan. The smaller the pan, the thicker the cheesecake will be etc.
Method
Step 1
Crush your digestives (I used a food processor in order to do this). Add your melted butter and give it a good mix. Transfer into a cheesecake tin (I used a 10 inch tin but feel free to use a smaller tin to achieve more height/thicker base).
Step 2
Pop the cheesecake base in the fridge while you prepare the filling. Simply add your Philadelphia, double cream, icing sugar and vanilla extract ton a bowl and using an electric whisk combine so you get a lovely velvety texture. Then add your crushed mini eggs. Mix to combine then add to your cheesecake base.
Step 3
Pop your cheesecake into the fridge for 3-4 hours (preferably overnight) then decorate with some more mini eggs. Honestly such a simple recipe and it taste so good.
Ingredients
For the base:
320g digestive biscuits, crushed
160g butter, melted
For the cheesecake filling:
2 x 280g tubs of full fat cream cheese (I used Philadelphia)
400ml double cream
120g icing sugar
1 tsp vanilla extract
x4 80g bags of mini eggs
To decorate:
2-3 80g bags of mini eggs, crushed
