Easter is just around the corner and we blooming love Mini Eggs so of course we had to include them in our Easter bakes! Up first is this delicious No Bake Mini Egg Cheesecake, it is really easy to make and trust us everyone will LOVE IT!
Ingredients
- 280g Digestive Biscuits
- 140g Butter Unsalted, melted
- 375g Mini Cadbury’s Mini Eggs plus 270g to decorate (about 7 small bags in total)
- 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 Mini Eggs
- 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
Decorating the Cheesecake
- Remove the cheesecake form the tin
- Whip the remaining 50ml double cream and place on top of the cheesecake (in the middle)
- Place the remaining Mini Eggs on top
ENJOY 🐣
