Easter Mini Egg Cheesecake Recipe: a Non-Bake Delight
Easter No-Bake Mini Egg Cheesecake is a showstopper, featuring a buttery biscuit base, a cheesecake filling, and topped with chocolate mini eggs.
Servings Prep Time
8slices 20minutes
Servings Prep Time
8slices 20minutes
Ingredients
For the Crust
  • 150g digestive biscuits
  • 1505 butter
For the Cheesecake
  • 200g white chocolate
  • 3cups Cream Cheese
  • 1cup powdered sugar
  • 1cup Heavy Cream
  • 1tbsp gelatine powder
  • 4tbsp cold water
  • 1tsp Vanilla Extract
  • 150g Mini eggscrushed
Instructions
  1. Line the base of an 20cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
  2. Crush the digestive biscuits until fine crumbs form. Mix with melted butter until it resembles wet sand. Press the mixture into the bottom of a springform pan and chill in the fridge for at least 30 minutes.
  3. Put gelatine powder in a small bowl and mix with cold water.
  4. Melt the white chocolate. I melt mine in the microwave using 20-second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool.
  5. Empty half of your Mini Eggs into a pestle and mortar and bash them to break them up a bit.
  6. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the melted white chocolate and mix well.
  7. Whip the heavy cream until it form stiff peaks. Gently fold this in to the mixture, until it reaches a thick consistency. Microwave gelatine powder for 20 seconds.
  8. Pour gelatine into cheesecake mixture and mix until combined. Fold in the bashed Mini Eggs.
  9. Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
  10. Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
  11. Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
  12. Decorate your cheesecake with the remaining Mini Eggs.

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