Mini Egg Cheesecake Best Ever Recipe

Mini Egg Cheesecake Best Ever Recipe

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Mini Egg Cheesecake is a delightful dessert that everyone can enjoy. Combining the lovely taste of Cadbury Mini Eggs with a creamy cheesecake filling, this treat is perfect for celebrations or simply to satisfy your sweet tooth. What’s even better is that you can make it a healthier version without sacrificing flavor!

This recipe is ideal for those looking for a quick and easy meal prep option. It’s a lighter option packed with flavor, making it great for satisfying your cravings without going overboard on calories. You’ll love how easy it is to create this delicious and heart-healthy dessert.

Why You Will Love This Recipe

This Mini Egg Cheesecake is not only delicious, but it also offers a few health benefits. By using specific ingredients, we can create a dessert that provides a lighter, healthier option. This cheesecake is perfect for meal prep, as you can make it in advance and simply enjoy it whenever you want. If you are watching your weight, this recipe provides a balanced treat that you can indulge in without feeling guilty.

How to Make Mini Egg Cheesecake

Equipment Needed

1. 7-inch round springform tin
2. Mixing bowls
3. Whisk or electric mixer
4. Spatula
5. Knife for cutting
6. Food processor (recommended for crushing biscuits)

Ingredients You’ll Need

• 280 g Digestive biscuits
• 140 g Unsalted butter, melted
• 360 g Cadbury Mini Eggs
• 600 ml Double cream
• 140 g Icing sugar, sifted
• 2 tubs of Philadelphia Cream Cheese, full-fat
• Juice of half a lemon

Step-by-Step Instructions

1. Crush the biscuits until they look like lumpy sand. You can use a food processor for this task to save time.
2. Mix the crushed biscuits with the melted butter and press it firmly into the bottom of a 7-inch springform tin to form a base.
3. Chop 360g of the Mini Eggs in half. This adds a lovely texture and pops of chocolate in every bite.
4. Whip the cream in a mixing bowl until it forms soft peaks. Reserve about 3 dessert spoons of the whipped cream in the fridge for decoration.
5. Combine the whipped cream with icing sugar, cream cheese, lemon juice, and chopped Mini Eggs. Fold gently until everything is fully combined. Be careful not to overmix, as you want to maintain a light, airy texture.
6. Smooth the mixture on top of the biscuit base using a spatula, flattening it down to ensure an even layer.
7. Chill the cheesecake for at least 3 hours or overnight in the fridge. This helps it set properly.
8. To serve, use a warm knife to carefully remove the cheesecake from the tin.
9. Decorate with the reserved whipped cream and remaining chopped Mini Eggs, placing some whole and some halved for visual appeal.
10. Share and enjoy!

How to Serve Mini Egg Cheesecake

When serving Mini Egg Cheesecake, consider portion control. Cut it into small slices so everyone can enjoy a piece without overindulging. Pair it with a bowl of fresh berries or a light fruit salad to add fiber and nutrients to your dessert experience. This balance allows you to enjoy a sweet treat while still keeping an eye on your overall health.

Storage & Freezing: Mini Egg Cheesecake

You can store any leftovers in the fridge for up to 3-4 days. Simply cover it with plastic wrap or store it in an airtight container to maintain freshness. If you wish to freeze the cheesecake, it can last for up to 2 months. To freeze, slice it into individual portions, wrap each piece tightly in plastic wrap, and then place it in an airtight container or freezer bag. Always allow it to thaw in the fridge before serving to maintain the creamy texture.

Serving Suggestions

For a balanced meal, consider serving your Mini Egg Cheesecake with a side of mixed berries or a light yogurt. The berries not only add vibrant colors but also provide essential vitamins and fiber. This combination keeps your dessert guilt-free, making it an excellent choice for those on a weight-loss journey.

Variations

• Healthier Version: Swap out the Digestive biscuits for a gluten-free option made with almond flour. Use a low-calorie sweetener instead of icing sugar to reduce sugar content.
• High-Protein or Low-Carb Version: Replace the cream cheese with Greek yogurt for a higher protein content. This also lowers the calorie count while keeping the texture creamy.
• Air Fryer Version: If you prefer, you can make this cheesecake in the air fryer! Use a small air fryer-safe tin and set it at 160°C for around 20-25 minutes. Always check towards the end to ensure it doesn’t overcook.

FAQs

Q1: Is the Mini Egg Cheesecake suitable for diabetics?
A1: While this recipe does call for sugar, you can substitute icing sugar with a diabetic-friendly sweetener like Stevia or Erythritol to make it diabetic-friendly.

Q2: Can this cheesecake be made gluten-free?
A2: Yes! Use gluten-free biscuits instead of regular Digestive biscuits, and ensure all other ingredients are labeled gluten-free.

Q3: How can I make this recipe lower in calories?
A3: Consider using reduced-fat cream cheese and a lower-calorie sweetener such as erythritol or stevia. Be mindful of portion sizes to further reduce calories.

Q4: What’s the best way to store leftover Mini Egg Cheesecake?
A4: Store leftovers in the refrigerator in an airtight container for up to 3 days, or freeze for up to 2 months. Always thaw overnight in the fridge before serving.

Make-Ahead Tips for Mini Egg Cheesecake

This Mini Egg Cheesecake is a perfect choice for meal prep. You can easily make this dessert a day or two in advance, allowing the flavors to develop even further. Simply prepare the cheesecake and allow it to chill in the fridge. It’s an excellent time-saver for parties and gatherings because you won’t need to worry about making dessert last minute. Just remember to add the decorative toppings right before serving for a fresh look!

With this Mini Egg Cheesecake Best Ever Recipe, you are set to delight your family and friends! Enjoy a sweet treat while keeping in mind your health goals, all in one simple recipe.

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