No-Bake Mini Egg Dessert (Print Version)
# Ingredients:
→ Biscuit Base
01 -
300 g digestives
02 -
150 g unsalted butter or baking spread
→ Cheesecake Filling
03 -
600 g full-fat soft cream cheese
04 -
100 g icing sugar
05 -
300 ml double cream
06 -
1 tsp vanilla extract
07 -
300 g mini eggs, crushed
→ Decoration
08 -
150 ml double cream
09 -
2 tbsp icing sugar
10 -
50 g melted milk chocolate
11 -
100-200 g mini eggs
# Instructions:
01 -
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag or bowl and combine with the melted butter. Pulse a few times until well combined. Press the mixture firmly into an 8-inch (20 cm) deep springform tin. Chill in the refrigerator while preparing the filling.
02 -
In a large bowl, whisk together the full-fat cream cheese, icing sugar, and vanilla extract until smooth. Add the double cream and continue whipping until the mixture thickens. Alternatively, whip the cream separately until thick and fold into the cream cheese mixture. Fold in the crushed mini eggs. Spread the filling evenly atop the biscuit base, then cover and refrigerate for 5-6 hours or overnight to set.
03 -
Remove the cheesecake from the tin carefully. Drizzle melted chocolate over the top. Whip the double cream with the icing sugar and pipe decorative swirls on top. Garnish each slice with a mini egg and sprinkle additional crushed mini eggs over the cheesecake.
# Notes:
01 -
This cheesecake is best set in the fridge overnight for optimal texture. Refrigeration may cause the mini egg colors to run slightly, which is normal.
02 -
The cheesecake can be stored, covered, in the fridge for up to 3 days.