Our Niagara Falls friend Kerri shares this recipe. She found it online and tried it out. That's her yummy looking cake on the right.
This is an Easter recipe, but could be enjoyed anytime of year substituting the mini egg topping with other chocolate candy.
This is an Easter recipe, but could be enjoyed anytime of year substituting the mini egg topping with other chocolate candy.
No Bake Mini Egg Cheesecake
This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.
- 280 g Digestive Chocolate Biscuits
- 140 g Butter Unsalted, melted
- 360 g Mini Cadbury's Mini Eggs plus 270g to decorate (about 7 small bags in total)
- 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
- 140 g Icing Sugar sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
Instructions
Crush the biscuits until they look like lumpy sand.
Mix with the melted butter and press into your 7" tin.
Chop the 360g of the Mini Eggs in half.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 2 hours or even better, over night.
Use my knife tip (above) to remove the cheesecake from the tin.
Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
Share and enjoy!