Description
Indulge in the creamy and delicious Easter No-Bake Mini Egg Cheesecake, featuring a buttery biscuit crust, a rich cream cheese filling with crushed Mini Eggs, and a delightful Cadbury Mini Egg topping.
Ingredients
Units
Scale
- 300 g digestive biscuits
- 115 g unsalted butter, melted
- 680 g full-fat cream cheese
- 480 ml double cream (heavy cream)
- 180 g powdered icing sugar
- 2 tsp vanilla bean paste
- 1/2 tsp fine salt
- 400 g Cadbury Mini Eggs, divided
Instructions
- Prepare the Crust: Line a pan, crush biscuits, mix with melted butter, press into pan, and chill.
- Make the Filling: Beat cream cheese, whip cream, add sugar, vanilla, salt, and fold in crushed Mini Eggs.
- Chill and Serve: Pour filling over crust, refrigerate, decorate with Mini Eggs, and serve.
Notes
- Pat cream cheese dry, crush Mini Eggs finely, use a hot knife for clean slices.
Nutrition
- Serving Size: 1 slice