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!
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well.
Tip into an 8"/20cm Deep Springform Tin and press down firmly. Chill in the refrigerator whilst you do the rest!
With an electric mixer (I used my KitchenAid or an electric Hand Whisk) Mix the Cream Cheese, Vanilla and Icing Sugar together until smooth.
Once whisked, pour in the liquid double cream 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!
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.
Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate.
Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs.