Mini Egg Cheesecake, so easy!
So here’s my recipe for No Bake Mini Egg Cheesecake and it’s a belter! Creamy and delicious Cheesecake sitting on a crunchy buttery biscuit base, with mini eggs in the centre and adorning the top! Perfect Easter Cheesecake
And let me tell you something it’s flipping delicious. It’s also quite a looker too!
I flipping love Mini Eggs!
It’s very impressive and will look amazing on the Easter dinner table, lunch table or at any Easter party!
So what’s the difference between a baked and a no-bake cheesecake?
No gelatine required for this No Bake Easter Mini Egg Cheesecake
I believe that one of the best things with this recipe is there is no need at all to use gelatine (which also helps the vegetarians too)
You can of course include gelatine but the set would be much former and really who can be bothered with all that dissolving stuff and wondering if you cheesecake will be like rubber
Just make sure you whip the cream cheese mix until it’s very thick and leave it in the fridge over night and then you will have the perfect set cheesecake
How to make this No Bake Mini Egg Cheesecake Recipe
Firstly you don’t even need to turn the oven on!
Biscuit bake for your Mini Egg Cheesecake
Cheesecake Filling
Mini Eggs in the middle of your Cheesecake
When should I make my Mini Egg Cheesecake?
I think it’s best made 24 hours in advance or even 48 hours – which is great for planning
I make mine the day before I want to serve it and decorate on the day
It needs to set overnight in the fridge anyway – so why not get it made and out the way – stress free!
It’s the perfect Easter Cheesecake!
Can I freeze my Mini Egg Cheesecake?
This lemon Cheesecake can be frozen (without decoration) for a couple of months – no problem
Leftover Mini Egg Cheesecake
What is this?
No seriously, if you have any leftovers, as long as you keep it in the fridge, it will be good for 2 days or so
Just look at it!
Other lovely (and easy) Cheesecakes…..
And finally – if you love this cheesecake I think you’s love my
No Bake Lemon & Ginger cheese cake
How pretty!! and it tastes amazing too
No Bake Strawberry cheese cake
How pretty!! Perfect for strawberry season
Other Easter bakes
Enjoy!
Much Love Clare x
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Big Love Clare
Mini Egg Cheesecake - so easy!
Equipment
- 20cm / 8 inch loose bottom tin
Ingredients
- 360 g Digestive biscuits
- 120 g Butter
- 600 g FULL FAT Cream Cheese I use full fat Philadelphia
- 100 g Icing Sugar
- 1 Lemon (juice only) Small lemon
- 300 ml Double Cream
- 480 g Mini Eggs 6 x 80g bags
Instructions
- In a food processor, crush your digestive biscuits and then stir in your melted butter, or pulse  (you can easily use a strong plastic bag and a rolling pin to smash those digestives too)
- Next press the biscuit and butter mix into the bottom of your 20cm/ 8 inch loose bottomed tin, using the back of a teaspoon to smooth over, pop in the fridge
- Reserve 3 tablespoons of biscuit mix and pop in a bowl in the fridge - for decoration later
- Next put the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy, or a stand mixer
- Then add the  icing sugar & Lemon juice and gently whisk until smooth
- Pour the cream in and whisk until the mix is very thick. Remove your biscuit base from the fridge,  using a spoon carefully fill the tin with HALF the cream cheese mix making use a spoon to smooth
- Add a layer of crushed Mini Eggs, then add the remaining half of the cheesecake mix on top,
- Smooth over the top with a spoon and pop in the fridge for a minimum of 4 hours to set (overnight is best)When you are ready to serve, remove the cheese cake from the fridge, release the spring and remove the tinDecorate with strawberries and serve!
- When you are ready to serve, remove the cheese cake from the fridge, release the spring and remove the tinDecorate with strawberries and serve!
- Decorate with crushed digestives and mini eggs and serve!