An indulgent treat for Easter
Mini Egg Cheesecake
This cheesecake is super creamy, ridiculously easy to make, and topped with a colourful mini egg flourish. With a crumbly, chocolatey base, smooth filling, and those crunchy chocolate eggs for the perfect bite, it’s bound to be a showstopper on your Easter table. No baking, just a bit of fridge time to let it set. Simple, yet divine.
- 250g x chocolate digestive biscuits
- 80g x melted unsalted butter
- 680g x cream cheese (full-fat)
- 90g x icing sugar
- 1.5 tsp x vanilla extract
- 320ml x thick double cream
- 320g x mini eggs for decorating the top of the cake
Print this recipe
1. Prepare the base – Line a 20cm springform tin with parchment paper and lightly grease the sides. Crush your chocolate biscuits until they’re finely broken (use a food processor, or pop them in a bag and bash with a rolling pin – much more fun!). Stir in the melted butter and mix until everything is combined. Press this mixture firmly into the base of the tin using the back of a spoon. Pop it in the fridge to chill and set while you work on the filling.
2. Make the filling – In a large mixing bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Pour in the double cream and continue whisking until it thickens up. Gently fold in the roughly chopped mini eggs. You should have a lovely, thick, and creamy mixture.
3. Assemble the cheesecake – Pour the creamy mixture onto your chilled biscuit base, smoothing the top with a spatula. Return the tin to the fridge and let it set for at least 6 hours, but overnight is best if you can.
4. Decorate and serve – Once your cheesecake is fully set, carefully remove it from the tin. Top with the whole mini eggs, letting them spill over the edges for that extra Easter touch. Slice it up and serve — it’s as delicious as it looks!
