Mini Egg Mini Cheesecake!
A simple no-bake small batch mini egg mini cheesecake with a buttery biscuit base, and a no-bake vanilla mini egg cheesecake filling
Print
Pin
Servings: 6 Slices
Ingredients
Biscuit Base
- 150 g digestives
- 75 g unsalted butter/baking spread (melted)
Cheesecake Filling
- 300 g full-fat soft cream cheese
- 50 g icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 1 tsp lemon juice (optional)
- 50-150 g mini eggs (crushed)
Decoration
- 100 ml double cream
- 1 tbsp icing sugar
- 25-50 g mini eggs
Instructions
Biscuit Base
- Blitz/bash the biscuits to a fine crumb
- Mix in the melted butter, to a wet sand texture, and press into the base of a loose bottomed 6" cake tin
Filling
- In a new bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
- Once whisked, pour in the double cream and lemon juice, and continue to whip the mixture until it is lovely and thick
- Alternatively you can whip the cream separately until thick and fold through the cream cheese mixture with the lemon juice.
- Once it is 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.
Decoration
- Carefully remove the cheesecake from the tin
- Whip together the double cream & icing sugar and dollop on top
- Sprinkle over some crushed mini eggs.
Notes
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and 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
- The cheesecake freeze for 3+ months
- I use this deep 6" loose bottomed cake tin for best results