Mini Egg Cheesecake (No-Bake and Perfect for Easter!)
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 80 g butter ((£1.69/3)=(£0.56))
- 250 g dark chocolate digestive biscuits ((£1.90))
- 600 g full fat cream cheese ((£1.25x2)=(£2.50))
- 300 m double cream ((£1.15))
- 75 g icing sugar ((£0.50))
- 1 tsp vanilla extract
- 160 gram (2 bags) sugar coated mini eggs ((£1.50x2)=(£3.00))
- 3 chocolate bunny lollies ((£3.00))
- 6 mini crème eggs ((£1.35))
Method
- Line the base and sides of a 23cm loose bottom or spring form cake tin with baking paper.
- Place the biscuits into a plastic bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs. Then melt the butter in a small pan and stir in the biscuits. Press into the tin and chill for 10 minutes.
- Put the cream cheese into a bowl with the double cream, icing sugar and vanilla, then whisk until smooth and thick.
- Chop the sugar coated mini eggs and stir half of them into the cream cheese mixture. Spread onto the biscuit base and leave to set in the fridge for at least 4 hours or overnight
- Just before serving, remove from the cake tin and peel away the paper. Place on a plate and top with the chocolate bunnies, and arrange the remaining chopped eggs and crème eggs around the edge of the cheesecake