No Bake Mini Eggs Cheesecake Recipe!

Mini Egg Cheesecake Recipe

A Cadbury Mini Eggs cheesecake recipe had to be done. It had to be!

Mini Eggs are a bit of a British institution, people love them and won’t have a bad word said about them, myself included.

It is essentially a vanilla cheesecake but we have the delicious Cadbury chocolate flavour with the crispy shells running through the cheesecake filling and I added some more Mini Eggs to the top for decoration but you can always have more fun with this!

I love the texture and the flavours of this cheesecake and think it’s such a fun option to make for Easter!

Mini Egg Cheesecake Recipe

Serves: 10-12 
Prep time: 20 mins
Cook time: 6 hours (preferably leave overnight)
Total time: 6 hours 20 mins

Ingredients

  • 300g Digestives (Graham crackers)
  • 150g Unsalted butter
  • 600g Full fat cream cheese
  • 100g Icing sugar
  • 300ml Double cream
  • 300g Mini Eggs
  • 2tsp Vanilla extract

    Optional
    • Mini Eggs for decoration

Utensils

  • Scales
  • Large mixing bowl
  • Whisk
  • 20cm deep springform tin
  • Spatula
  • Parchment paper
Mini Egg Cheesecake Recipe

Instructions

  1. Take your 300g Digestives and place in a zip lock bag before taking a rolling pin to smash them into a fine crumb.

    Alternatively, you can use a blender/food processor in short bursts to do this.

    Whatever your preference or what is readily available to you!

  2. Melt your 150g unsalted butter before adding both broken biscuits and melted butter to a bowl and mixing together.

  3. I like to add some parchment paper to the bottom of my cake tin before locking the top on and this is just to make it easier to remove the cheesecake from the base section once it has set.

    Once you have added the parchment paper, pour your buttery biscuit mix into the tin and begin to spread it out evenly.

    You may like to use a spoon, your hands or the bottom of a glass to do this.

  4. Place your biscuit base into the fridge to cool and set for approximately 1 hour.

  5. Add your 600g cream cheese, 2tsp vanilla extract and 100g icing sugar to a clean mixing bowl and begin to whisk.

    At this point, you are looking for a smooth consistency with no lumps.

    It should only be a gentle whisk required at this stage.

  6. Next, add your 300ml double cream and whisk.

    You are looking for a thicker consistency once the cream has been added.

    You want this mix to be more firm and create soft peaks when the whisk is removed.

  7. Add your 300g crushed or broken Mini Eggs to the mix before folding in with your spatula.

  8. Next, add your cheesecake filling to the biscuit base and smooth as best as you can with your spatula or cake scraper before placing in the fridge once again to cool and set.

    If you can, leave this to chill overnight but I would advise leaving this for 6 hours at a minimum!

  9. Once set, feel free to decorate with more mini eggs or drizzle with some chocolate!



    Enjoy!

Storage


Keep refrigerated and eat within 3-4 days for best taste.

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Mini Egg Cheesecake Recipe
Mini Egg Cheesecake Recipe
Mini Egg Cheesecake Recipe

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