Description
A rich and creamy no-bake cheesecake featuring the delightful crunch and sweetness of Mini Eggs, perfect for spring celebrations.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g sugar
- 300ml heavy cream
- 1 tsp vanilla extract
- 200g Mini Eggs (plus extra for topping)
Instructions
- Crush the digestive biscuits into fine crumbs and combine with melted butter, then press into the base of a springform cake tin.
- Beat together cream cheese and sugar in a mixing bowl until smooth.
- Whip the heavy cream in another bowl until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture along with vanilla extract.
- Chop Mini Eggs and fold into cheesecake mixture; reserve some for topping.
- Pour cheesecake filling over the base and smooth the top.
- Refrigerate for at least 4 hours until set.
- Top with additional Mini Eggs before serving.
Notes
Ensure cream cheese and heavy cream are at room temperature for smooth mixing. This cheesecake can be customized with different candies or fruits.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg