Mini Egg cheesecake
Prep
20 mins
Cook
30 mins
Servings
10
Difficulty
Easy
After Easter, I always find myself with a stash of leftover Mini Eggs and this cheesecake is the perfect way to use them up. It's wonderfully simple to make, taking just 50 minutes from start to finish, and requires no baking skills whatsoever. The digestive biscuit base comes together in minutes while the creamy filling is basically just whipped cream and soft cheese, making this an incredibly budget friendly dessert. Soft cheese is packed with calcium and protein, so you can feel a little less guilty about indulging in these sweet little treats. Whether you're using up Easter chocolates or simply craving something special, these individual cheesecakes are sure to impress.
Ella x
Ingredients
- 1vegetable oil for the tin
- 200 gdigestive biscuits
- 80 gunsalted butter melted
- 250 gmini eggs or leftover easter eggs
- 400 gfull-fat soft cheese
- 150 gicing sugar
- 1 tspvanilla bean paste
- 400 gdouble cream
Detail level
Instructions
- 1
Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
- 2
Roughly chop half the Mini Eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped Mini Eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
- 3
The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole Mini Eggs to decorate.
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