Mini Egg Cheesecake! Who wants a slice? 

A buttery biscuit base, creamy no-bake vanilla cheesecake filling and filled with Mini eggs. This cheesecake tastes delicious and is perfect for Easter! 


MINI EGG CHEESECAKE

Serves 8 - 10

Prep time: 20 mins

Ingredients
Biscuit Base
300g digestives, crushed
140g unsalted butter

Cheesecake Filling
500g full-fat cream cheese
100g icing sugar
300ml double cream
1tsp vanilla extract
150g mini eggs, crushed

Decoration
120ml double cream
1tbsp icing sugar
1tsp vanilla extract
25g melted chocolate
75g mini eggs

Method

Mix together biscuits & melted butter, tip into baking tin, press down firmly. Chill in fridge.

In a bowl mix together, cream cheese, icing sugar, vanilla, double cream until thick. Fold in mini eggs. Spread onto biscuit base. Leave to set for 6 hours or overnight.

Whip cream, icing sugar, vanilla & pipe swirls on the cheesecake. Decorate with mini eggs.