Description
Indulge in a delectable treat that will impress your guests with this Indulgent Mini Egg Cheesecake. This no-bake dessert combines the creamy richness of cream cheese and the delightful crunch of Mini Eggs, creating a flavor explosion that is both fun and satisfying. Perfect for birthdays, holidays, or any gathering, this cheesecake is not only easy to make but also offers a stunning presentation. Topped with whipped cream and garnished with additional Mini Eggs, it’s a showstopper that tastes just as good as it looks. Elevate your dessert game and delight your loved ones with this irresistible cheesecake!
Ingredients
Scale
- 300 g Digestive Biscuits (or gluten-free biscuits)
- 150 g Unsalted Butter (or coconut oil)
- 600 g Full-Fat Soft Cream Cheese (or plant-based cream cheese)
- 100 g Icing Sugar (or agave syrup)
- 300 ml Double Cream (or heavy cream)
- 1 tsp Vanilla Extract
- 300 g Crushed Mini Eggs
- Additional Double Cream for decoration
- Melted Milk Chocolate for drizzling
Instructions
- Prepare the biscuit base by crushing the digestive biscuits and mixing them with melted butter. Press into an 8-inch springform tin and refrigerate for 30 minutes.
- In a mixing bowl, whisk together cream cheese, icing sugar, and vanilla until smooth. Gradually add double cream while whisking until thickened, then fold in the crushed Mini Eggs.
- Spread the filling over the chilled biscuit base, smooth the top, cover with plastic wrap, and refrigerate for at least 5-6 hours or overnight.
- Once set, remove from the tin, drizzle melted chocolate on top, whip additional double cream to stiff peaks, pipe decoratively, and garnish with more Mini Eggs.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 22g
- Sodium: 95mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg