Mini Egg Cheesecake - so easy!
Servings 12
Calories 701kcal
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 tin
- Decorate with crushed digestives and mini eggs and serve!
Notes
**** Nutritional information is approximate and therefore intended as a guide
Nutrition
Calories: 701kcal | Carbohydrates: 60g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 414mg | Potassium: 156mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1396IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 2mg