Description
This Mini Egg Cheesecake is a decadent, creamy dessert that combines the rich flavors of cream cheese and whipped cream with the sweet crunch of Cadbury’s Mini Eggs. The biscuit base provides the perfect crunch to complement the smooth, velvety filling. It’s an easy no-bake cheesecake, making it ideal for any occasion, especially around Easter when Mini Eggs are a favorite treat! The beautiful decoration with Mini Eggs on top makes it a visually appealing dessert that’s sure to impress.
Ingredients
For the Base:
280g (10 oz) Digestive biscuits
140g (5 oz) unsalted butter, melted
For the Cheesecake Filling:
360g (13 oz) Cadbury’s Mini Eggs (plus 270g to decorate, about 7 small bags in total)
600ml (2.5 cups) double cream
140g (5 oz) icing sugar, sifted
2 x 280g tubs of Philadelphia Cream Cheese, full-fat
Juice of half a lemon
Instructions
- Crush the Digestive biscuits until they resemble lumpy sand. Mix the crushed biscuits with the melted butter until fully combined. Press the mixture into the base of a 7-inch (18 cm) tin to form an even layer. Use the back of a spoon to compact it.
- Chop 360g (13 oz) of Mini Eggs in half. Set aside.
- Whip the double cream using an electric whisk until it forms soft peaks. Be careful not to over-whip. Remove approximately 3 dessert spoons of whipped cream and set it aside in the fridge (this will be used for decoration later).
- In a large bowl, combine the whipped cream, sifted icing sugar, Philadelphia Cream Cheese, lemon juice, and chopped Mini Eggs. Gently fold the mixture together until fully combined, being careful not to deflate the whipped cream.
- Smooth the cheesecake filling on top of the biscuit base. Flatten the top with the back of a spoon or a palette knife to get a smooth, even layer.
- Chill the cheesecake in the fridge for at least 3 hours, or preferably overnight, to allow it to set.
- Once the cheesecake has set, remove it from the tin. Spoon the remaining whipped cream on top of the cheesecake. Pile on the remaining Mini Eggs, some chopped in half for decoration.
- Serve and enjoy!
Notes
- Different Candy: You can use other types of chocolate or candy for a different twist. Try using Maltesers, Reese’s Peanut Butter Cups, or other mini eggs for variety.
- Fruit Topping: Add a fresh fruit topping, such as berries or banana slices, for a fresh, fruity contrast to the creamy cheesecake.
- Vegan Version: Use dairy-free cream cheese, coconut cream, and vegan digestive biscuits for a plant-based version of this cake.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
