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–+ servings

Easter Mini Egg Cheesecake

Make-ahead, no-bake Easter Mini Egg Cheesecake that’s creamy, chocolatey, and packed with crunchy Mini Eggs. The perfect stress-free dessert for entertaining and special occasions.
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Prep Time 40 minutes
Chill time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Servings 10

Equipment

Ingredients
  

  • 250 g digestive biscuits
  • 125 g butter melted
  • Filling:
  • 100 g milk chocolate chips
  • 550 g full-fat cream cheese
  • 150 g icing sugar
  • 3 tsp vanilla extract
  • 300 ml double cream
  • 250 g Mini Eggs crushed
  • To decorate
  • 250 ml double cream
  • Fresh raspberries
  • Sprinkles
  • More mini eggs crushed

Instructions
 

  • Crush the biscuits into fine crumbs and mix with the melted butter. (Use a blender or crush in a bag with a rolling pin.)
  • Press firmly into the base of an 8-inch (20 cm) springform tin. Chill for 30 minutes.
  • Melt the milk chocolate gently. (microwave or bain-marie)
  • Beat the cream cheese, icing sugar, and vanilla until smooth.
  • Mix in the melted chocolate until fully combined.
  • Whip the double cream to soft peaks, then fold into the cheesecake mixture.
  • Fold through the crushed Mini Eggs.
  • Spoon the filling onto the base, smooth the top, cover loosely with tin foil and chill for at least 6 hours (or preferably overnight). This will keep well for 2 days in the fridge.
  • On the day of serving: Whip the remaining cream and pipe or spread on top.
  • Finish with raspberries, sprinkles, and Easter chocolates.
  • Slice and serve chilled.
Keyword Cheese cake, Chocolate, Dessert, Mini eggs
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