
This luscious no-bake Mini Egg cheesecake is the ultimate Easter dessert. Featuring a buttery biscuit base and a velvety vanilla cream cheese filling packed with crushed chocolate eggs, it's a simple yet stunning treat for any spring celebration.
Lightly grease a 20cm deep springform cake tin with a little vegetable oil and line the base and sides with baking parchment.
Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sturdy freezer bag and bash them with a rolling pin.
In a bowl, combine the biscuit crumbs with the melted butter until well coated. Press the mixture firmly into the base of the prepared tin and refrigerate for 30 minutes to set.
Roughly chop half of the Mini Eggs and set them aside. In a large mixing bowl, whisk the full-fat soft cheese, icing sugar, and vanilla bean paste together until smooth and just combined.
In a separate bowl, whisk the double cream until it reaches stiff peaks. Gently fold the whipped cream into the soft cheese mixture, then stir in the chopped Mini Eggs.
Spoon the cheesecake filling over the chilled biscuit base and smooth the surface with a palette knife or spatula. Refrigerate overnight to allow the cheesecake to set completely.
The next day, carefully remove the cheesecake from the tin. You may need to run a thin knife around the edge to loosen it. Decorate the top with the remaining whole Mini Eggs before serving.
For perfectly clean slices, dip your knife in hot water and wipe it dry between each cut. To ensure the filling sets properly, make sure you use full-fat cream cheese and whip the double cream until it is truly stiff before folding.




