Description
This Mini Egg Cheesecake is a delightful no-bake dessert featuring a crunchy digestive biscuit base, a creamy filling studded with chopped Cadbury’s Mini Eggs, and topped with extra whipped cream and colorful Mini Eggs. Perfect for springtime celebrations or Easter, it combines the rich flavors of cream cheese and double cream with the sweet crunch of chocolate eggs for a festive treat that requires minimal preparation.
Ingredients
Base
- 280 g Digestive biscuits
- 140 g Unsalted butter, melted
Filling
- 360 g Cadbury’s Mini Eggs (chopped in half)
- 600 ml Double cream
- 140 g Icing sugar, sifted
- 2 x 280 g tubs Philadelphia Cream Cheese (full fat)
- Juice of half a lemon
Topping
- Approx. 3 dessert spoons of whipped cream reserved
- 270 g Cadbury’s Mini Eggs (whole and some chopped in half for decoration)
Instructions
- Make the base: Crush the digestive biscuits until they resemble lumpy sand using a food processor or by hand. Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of a 7-inch tin to form an even biscuit crust.
- Prepare the Mini Eggs: Chop 360 g of Cadbury’s Mini Eggs in half to add texture and flavor to the filling.
- Whip the cream: Using an electric whisk, whip the double cream until it forms soft peaks. Reserve about 3 dessert spoons of the whipped cream in a separate bowl and keep it chilled in the fridge for decorating later.
- Make the cream filling: Combine the whipped cream, sifted icing sugar, full-fat Philadelphia cream cheese, and lemon juice. Gently fold in the chopped Mini Eggs until evenly distributed, taking care not to deflate the mixture.
- Assemble the cheesecake: Spread the cream filling evenly over the biscuit base. Smooth the top using the back of a spoon or a palette knife for a neat finish.
- Chill: Place the assembled cheesecake in the refrigerator and chill for at least 3 hours, or ideally overnight, to allow it to set properly.
- Remove from the tin: Use a knife to carefully loosen the edges of the cheesecake from the tin before removing it, as per the notes provided.
- Decorate: Dollop the reserved whipped cream on top of the cheesecake. Arrange the remaining full and halved Mini Eggs on top as decoration to finish.
Notes
- Using a food processor to crush the biscuits makes the process quicker and easier but crushing by hand works well too.
- Allow the cheesecake to chill overnight if possible for the best texture and flavor development.
- When removing the cheesecake from the tin, run a knife around the edge carefully to avoid breaking the sides.
- The reserved whipped cream topping adds a smooth, creamy contrast to the crunchy Mini Eggs on top.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 2 days before serving.
