No Bake Mini Egg Cheesecake

Name: No Bake Mini Egg Cheesecake
Yield: 16
Ingredients: 200 g Digestive biscuits; 90 g Butter; 600 g Full fat cream cheese; 80 g Fairtrade Tate & Lyle Icing Sugar; 1 tsp Vanilla; 240 ml Double cream; 240 g Mini eggs; 40 g Milk chocolate; 160 g Mini eggs

Rating 0.0

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Prep

30 mins

Bake

4 hours (preferably overnight)

Serves

Difficulty

Easy

About

An excellent make ahead seasonal treat for entertaining, perfect for making with the children too!

made using

Icing Sugar

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Easy Cakes And Cupcakes Afternoon Tea 16

Instructions

Ingredients

Reviews

Step 1

In a large bowl, mix together the crushed biscuits and melted butter. Press into the base of a 20cm/8” springform tin and pop into the fridge to chill whilst making the cheesecake filling.

Step 2

Into a clean bowl, tip in the cream cheese, Tate & Lyle Icing Sugar and vanilla. Beat until just combined and smooth. Pour in the double cream and beat again until the mixture thickens.

Step 3

Fold in the crushed mini eggs until completely combined.

Step 4

Spread the cheesecake filling over the biscuit base, smoothing and leveling the top. Place the cheesecake in the fridge to set for at least 3-4 hours, but preferably overnight.

Step 5

For the topping, drizzle the melted chocolate over the cheesecake in a circle pattern, then arrange the extra mini eggs over the top of the chocolate. Enjoy!

Ingredients – 2 items

Serving

For the base

Digestive biscuits

Blitzed

200 g

Butter

Unsalted

90 g

For the cheesecake filling

Full fat cream cheese

600 g

Fairtrade Tate & Lyle Icing Sugar

80 g

Vanilla

1 tsp

Double cream

240 ml

Mini eggs

Crushed

240 g

For the topping/decoration

Milk chocolate

Melted

40 g

Mini eggs

Some halved, most left whole

160 g

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