We made a very similar cheesecake at Easter it was our no bake mini egg cheesecake that we loved so much I just had to make it again but this time swap the mini eggs for peanut M&Ms as it isn’t easter!
Ingredients
- 280g Digestive Biscuits
- 140g Butter Unsalted, melted
- 375g peanut M&Ms plus 270g to decorate
- 550 ml Double cream plus 50ml to decorate
- 140g Icing Sugar sifted
- 3 x 200g Tubs of Cream Cheese Full fat
- Juice of half a lemon
Biscuit Base Method
- Put the butter into a saucepan and melt on a low heat
- Put the digestive biscuits into a plastic bag and bash them with a rolling pin
- Pour the crushed Digestive biscuits into the melted butter mixture and stir until well combined
- Press the mixture into your tin of choice
Cheesecake Method
- Roughly chop the 375g peanut M&Ms
- Pour the double cream into a mixing bowl and mix until it forms soft peaks
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini eggs
- Pour the mixture on top of the biscuit base and use a palette knife to smooth the top
- Chill for a minimum of 2.5 hours
Let us know if you decide to make it, or if you decide to swap the M&Ms for something else (you could honestly put anything in it)!
