Easter Mini Cheesecakes {No Bake}
4 standard portions
Source field check Β· 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
- 150 g Digestive biscuits (or graham crackers)
- 75 g Butter (Unsalted, melted)
- 300 g Mini Cadbury's Mini Eggs
- 300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) (See notes)
- 50 g Icing sugar (powdered sugar)
- 300 g Cream cheese (See notes)
- 2 tsp Lemon juice
Method
- Make the bases: Crush the biscuits until they look like lumpy sand and mix with the melted butter. Put the mixture into the bottom of 4 tumbler-sized glasses.
- Roughly crush the Mini Eggs.
- Whip the cream: Take the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream). Take care with it - too runny and it will be sloppy, too stiff and it will be too dense.
- Create the filling: Combine the whipped cream, sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
- Assemble the cheesecakes: Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
- To finish: Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top. Chill until you are ready to serve.