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No Bake Mini Egg Cheesecake


30 mins


4 hours (preferably overnight)






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

made using

Icing Sugar

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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



For the base

Digestive biscuits

Digestive biscuits


200 g



90 g

For the cheesecake filling


Full fat cream cheese

600 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

80 g


1 tsp

Double cream

240 ml
Mini eggs

Mini eggs


240 g

For the topping/decoration


Milk chocolate


40 g
Mini eggs

Mini eggs

Some halved, most left whole

160 g

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