No-Bake Mini Egg Cheesecake!
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!
For the Biscuit Base
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!
For the Filling
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.
For the Decoration
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.
Recipe Updated March 2017 - Original recipe used 750g of Cream Cheese rather than 500g, use the same method but with the extra Cream Cheese! Either is completely fine.
I recommend using a
8″/20cm Deep Springform Tin
in this recipe, and a
2D Closed Star Piping Tip
for decoration! (Affiliate links)
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 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!
And yes, the colour may run slightly from the mini eggs, but this is just normal as its being refrigerated!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie