Description
A creamy no-bake Mini Egg Cheesecake made with a buttery biscuit base, whipped cream cheese filling, and topped with crunchy Cadbury’s Mini Eggs. Perfect for Easter or any celebration!
Ingredients
- 280 g (10 oz) Digestive biscuits
- 140 g (5 oz) Unsalted butter, melted
- 360 g (13 oz) Cadbury’s Mini Eggs (plus 270 g for decorating – about 7 small bags in total)
- 600 ml (2.5 cups) Double cream
- 140 g (5 oz) Icing sugar, sifted
- 2 × 280 g tubs of Philadelphia Cream Cheese (full fat)
- Juice of half a lemon
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor (or a rolling pin in a bag).
- Mix the crumbs with melted butter, then press firmly into the base of a 7″ springform tin. Chill.
- Chop 360 g of Mini Eggs in half.
- Whip the double cream until soft peaks form. Reserve 3 spoonfuls of cream for decoration.
- Gently fold together the whipped cream, icing sugar, cream cheese, lemon juice, and chopped Mini Eggs until smooth.
- Spread the filling evenly over the biscuit base and smooth the top with a spoon or palette knife.
- Chill in the fridge for at least 3 hours, preferably overnight, to set fully.
- Decorate with the reserved whipped cream and scatter the remaining Mini Eggs on top before serving.
Notes
- Use a springform tin for easy removal of the cheesecake.
- Make the cheesecake a day ahead for best results—it sets firmer and develops richer flavors.
- Press the biscuit base firmly so it doesn’t crumble when slicing.
- For a neater finish, warm a knife in hot water before cutting.
- Prep Time: 25 minutes
- Chill Time: 3 hours