No Bake Mini Creme Egg Cheesecake

12 standard portions

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Ingredients

• 150 g Digestive biscuits
• 75 g Unsalted butter
• 300 ml Double cream
• 50 g Icing sugar
• 280 g Full fat cream cheese
• 1 tsp Lemon juice
• 125 g Creme eggs (About 4 large Creme Eggs, chopped up into small chunks)
• 300 ml Double cream
• 200 g Milk chocolate
• 6 Creme eggs (Cut in half)

Method

1. Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.
2. Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.
3. Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
4. Pop into the freezer for an hour or the fridge for 3 hours.
5. Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).
6. Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes.
7. In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.
8. Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over.
9. Pipe swirls of cream on top and top with half a Creme Egg.