Prep
30 minsBake
4 hours (preferably overnight)Serves
16Difficulty
Easy About
An excellent make ahead seasonal treat for entertaining, perfect for making with the children too!
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.
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.
Fold in the crushed mini eggs until completely combined.
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.
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
1
For the base
Digestive biscuits
Blitzed
Butter
Unsalted
For the cheesecake filling
Full fat cream cheese
Fairtrade Tate & Lyle Icing Sugar
Vanilla
Double cream
Mini eggs
Crushed
For the topping/decoration
Milk chocolate
Melted
Mini eggs
Some halved, most left whole
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