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Mini Egg Cheesecake

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A delightful and lighter version of traditional cheesecake, perfect for meal prep and caters to various dietary needs.

Ingredients

Scale
  • 300 g digestives
  • 150 g unsalted butter or baking spread
  • 600 g full-fat soft cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 300 g mini eggs, crushed
  • 150 ml double cream (for topping)
  • 2 tbsp icing sugar (for topping)
  • 50 g melted milk chocolate
  • 100–200 g mini eggs for decoration

Instructions

  1. Blitz the digestives in a food processor to a fine crumb and mix in the melted butter. Pulse until combined.
  2. Tip the mixture into an 8 inch (20 cm) springform tin and press down firmly. Chill in the refrigerator.
  3. In a large bowl, mix cream cheese, icing sugar, and vanilla extract until smooth.
  4. Pour in 300 ml of double cream and whip until thick. Alternatively, whip separately and fold into the mixture.
  5. Fold in the crushed mini eggs and spread on the chilled biscuit base. Set in the fridge for 5-6 hours or overnight.
  6. Remove from the tin and drizzle with melted chocolate.
  7. Whip remaining double cream with icing sugar, pipe onto the cheesecake, and decorate with Mini Eggs and crushed mini eggs.

Notes

Store covered in the fridge for up to 3 days. Can be frozen before decoration for up to three months.

Nutrition

Keywords: cheesecake, dessert, mini egg, no-bake, healthy dessert

Find it online: https://alexandrarecipes.com/mini-egg-cheesecake/