Description
This No Bake Mini Egg Cheesecake is a delightful, easy-to-make dessert featuring a buttery digestive biscuit base topped with a creamy, smooth cheesecake filling studded with crunchy crushed Mini Eggs. Perfect for Easter or any chocolate lover, this recipe requires no baking and sets beautifully in the fridge, offering a rich and indulgent treat with classic festive flavors.
Ingredients
Scale
Base
- 1 1/2 cups digestive biscuits, crushed
- 1/4 cup unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- 1 cup double cream
- 200 g Mini Eggs, crushed
Instructions
- Gather Ingredients: To begin, gather all the ingredients: digestive biscuits, unsalted butter, cream cheese, icing sugar, vanilla extract, double cream, and Mini Eggs.
- Crush Biscuits: Place the digestive biscuits into a large bowl and use a rolling pin or a food processor to crush them until fine crumbs form.
- Melt Butter: In a separate small bowl, melt the unsalted butter either in the microwave or over the stove until fully liquid.
- Combine Butter and Biscuits: Pour the melted butter over the crushed biscuits and mix thoroughly until all crumbs are evenly coated with butter.
- Form Base: Press the biscuit mixture firmly into the base of a tart tin or mini cheesecake tins, smoothing it into an even, compact layer.
- Chill Base: Place the tin in the refrigerator and chill the base for at least 30 minutes to set properly.
- Prepare Cheesecake Filling: While the base is chilling, place the softened cream cheese into a large mixing bowl and beat it with an electric mixer or hand whisk until smooth and creamy.
- Add Sugar and Vanilla: Add the icing sugar to the cream cheese and continue mixing until fully combined, then pour in the vanilla extract and mix thoroughly.
- Whip Cream: In a separate bowl, whip the double cream until soft peaks form, ensuring it is light and airy.
- Fold Cream into Filling: Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy texture.
- Add Mini Eggs: Fold the crushed Mini Eggs gently into the cheesecake mixture to evenly distribute the crunchy chocolate pieces.
- Assemble Cheesecake: Remove the chilled biscuit base from the fridge and spoon the cheesecake filling over it, smoothing the top with a spatula for an even finish.
- Set Cheesecake: Return the cheesecake to the fridge and allow it to set for at least 4 hours, preferably overnight for best results.
- Serve: Once set, carefully remove the cheesecake from the tin, decorate with extra crushed Mini Eggs if desired, slice, and serve.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling free of lumps.
- Melt the butter gently to avoid burning and ensure even coating of biscuit crumbs.
- For a firmer base, chill longer or press the biscuit mix firmly to compact it well.
- Whip the cream to soft peaks only; overwhipping can cause the filling to become grainy.
- Gently folding whipped cream and crushed Mini Eggs into the mixture preserves texture and prevents deflation.
- This cheesecake is best served chilled and consumed within 2-3 days for optimal freshness.
- Mini Eggs can be replaced with other small chocolate candy for variation.
