Description
This no-bake Mini Egg Cheesecake features a buttery biscuit base, a rich and creamy cheesecake filling, and a crunchy topping of Cadbury Mini Eggs. It’s the perfect Easter dessert, easy to make ahead, and requires no baking!
Ingredients
- For the biscuit base: 280g Digestive biscuits, 140g Unsalted butter (melted)
- For the cheesecake filling: 600g Full-fat cream cheese, 140g Icing sugar (sifted), 600ml Double cream (whipped), 360g Cadbury Mini Eggs (chopped), Juice of ½ lemon
- For decoration: 270g Cadbury Mini Eggs, Extra whipped cream (optional)
Instructions
- Prepare the base: Crush biscuits, mix with melted butter, and press into a 7-inch tin. Chill.
- Make the filling: Beat cream cheese, icing sugar, and lemon juice. Whip cream separately and fold in. Stir in chopped Mini Eggs.
- Assemble & chill: Spread filling over the base, smooth the top, and refrigerate for at least 3 hours (preferably overnight).
- Decorate & serve: Remove from the tin, top with Mini Eggs and whipped cream, slice, and enjoy!
Notes
- For a firmer base, chill for an extra hour before adding the filling.
- Use full-fat cream cheese to ensure a thick and creamy texture.
- Chill overnight for the best results.
- Prep Time: 20 minutes
- Cook Time: 3+ hours
- Category: Dessert
- Method: No-Bake
- Cuisine: British, Easter