A Delicious & Sweet No-Bake Vanilla Mini Egg Cheesecake with a Buttery Biscuit Base, full to the brim with Mini Eggs – Perfect *non*bake for Easter!
SO like, yeah.. its Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe!!! After the success of my Easter Nest Cupcakes last year, and the down right overwhelming success of my Mini Egg Drip Cake the other day, I know you will LOVE this recipe.
The digestives in the base gives a perfect biscuit crunch, and marries so well with the flavour of the cheesecake.. along with chunks of Mini Egg in every mouthful. A Vanilla Creamy Cheesecake filling, topped with sweetened cream, Chocolate, and even more mini eggs is heaven.
I did also decide to make this cheesecake a little deeper, as I prefer my cheesecake to look delicious in a slice, and not thin or flat. The little swirls of cream on the top, along with some mini eggs gives it the delicious ‘janes patisserie’ flare that I am obsessed with. I did of course drizzle over some chocolate, as I just. can’t. resist. Its meant to be a show stopper, and it definitely is!
Whenever I make a cheesecake that doesn’t use something melted like chocolate to help it set, I tend to use Mascarpone as I find it sets SO much better as its firmer anyway, but Full-Fat Philadelphia is really good to use too – I just don’t like supermarket own brands. So anyway, enjoy this recipe.. and let me know how you get on!
This recipe serves 10-12!
– 300g Digestives
– 150g Unsalted Butter, Melted
– 500g Full-Fat Cream Cheese
– 100g Icing Sugar
– 300ml Double/Heavy Cream
– 1tsp Vanilla Bean Extract
– 3x 90g Bags Mini Eggs, chopped/crushed
– 150ml Double Cream
– 2tbsp Icing Sugar
– Mini Eggs
– 50g Chocolate, melted
1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Mascarpone/Philadelphia and Icing Sugar together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)
3) Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
4) To decorate the Cheesecake – Carefully remove the cheesecake from the tin, and decorate with some whipped creamed (Whip together the double cream & icing sugar) and some extra mini eggs & maybe even some sprinkles – drizzle with some melted chocolate, leave to set, and enjoy!
Tips and Ideas
Recipe Updated March 2017 – Original recipe used 750g of Cream Cheese rather than 500g, use the same method but with the extra Cream Cheese!
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
As this recipe doesn’t use a chocolate to help it set, I prefer to use Mascarpone compared to Philadelphia as it created a firmer set – however, either will work as long as they’re full fat!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it
This Cheesecake will last covered in the fridge for 3 days!
And yes, the colour may run slightly from the mini eggs, but this is just normal as its being refrigerated 🙂
Find my other Cheesecake & Easter Recipes on my Recipes Page!
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