Easy No-Bake Mini Egg Cheesecake
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.
Servings10 Portions
Prep Time20 Mins
Cook Time750 Mins
Difficulty
Easy
Ingredients
10
- digestive biscuits200 g
- Mini Eggs250 g
- full-fat soft cheese400 g
- double cream400 g
- icing sugar150 g
- unsalted butter, melted80 g
- vanilla bean paste1 tsp
- vegetable oil for the tin1 tsp
Step-by-Step Instructions
01
Lightly grease a 20cm deep springform cake tin with a little vegetable oil and line the base and sides with baking parchment.
02
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.
03
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.
04
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.
05
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.
06
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.
