Mini Egg Cheesecake Best Ever
A delightful dessert combining Cadbury Mini Eggs with a creamy cheesecake filling, perfect for celebrations or satisfying your sweet tooth.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 210 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Crush the biscuits until they look like lumpy sand, using a food processor for efficiency.
- Mix the crushed biscuits with the melted butter and press into the bottom of a 7-inch springform tin to form a base.
- Chop 360g of the Mini Eggs in half for added texture.
- Whip the cream in a mixing bowl until it forms soft peaks. Reserve about 3 dessert spoons of whipped cream in the fridge for decoration.
- Combine the whipped cream with icing sugar, cream cheese, lemon juice, and chopped Mini Eggs. Fold gently until fully combined.
- Smooth the mixture over the biscuit base using a spatula.
- Chill the cheesecake for at least 180 minutes or overnight in the fridge.
- Use a warm knife to carefully remove the cheesecake from the tin.
- Decorate with the reserved whipped cream and remaining chopped Mini Eggs.
- Slice and serve your cheesecake, possibly with fresh berries or a light fruit salad.
Notes
This cheesecake can be stored in the fridge for up to 3-4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cheesecake, dessert, Mini Eggs, no-bake dessert, easy cheesecake