Mini Egg Cheesecake: Because dessert should always be this fun

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Author: EsmeSalon
Prep Time: 60 minutes
Assembling and resting: 12 hours
Total Time: 13 hours
Category: Dessert
Method: Easy

Description

This cheesecake’s got it all: creamy filling, buttery base, and a pop of chocolatey crunch from the Mini Eggs. Honestly, it’s hard to resist. If you’re a cheesecake fan, this might just become your new favorite.

Ingredients

Units Scale

280g Digestive biscuits
140g Unsalted butter, melted
630g Cadbury's Mini Eggs (360g for the filling + 270g for decoration, about 7 small bags total)
600ml Double cream (see note below on making it at home from whipping cream)
140g sifted icing sugar
560g = 2 x 280g tubs of Full-fat Philadelphia Cream Cheese
1/2 lemon, juiced

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Instructions

Get those biscuits crushed until they’re fine and sandy.
Start by bashing them in a bag, then blitz in a food processor for extra smooth crumbs. Toss the mixture in the fridge while you move on.
Melt the butter, stir it into the crumbs, and press everything firmly into an 8-inch tin lined with parchment paper.
Leave a bit of the paper sticking out over the edges, it makes lifting the cheesecake out way easier later.
Chop 360g of Mini Eggs in half. It’s oddly satisfying, so take your time with it. Set them aside for now.
Can’t find double cream? No problem. Just grab 600 ml cold whipping cream, mix in 70g melted butter (not hot), and whip it up until thick and creamy.
Beat the cream until soft peaks form. If you’ve got a stand mixer, you’re golden. If not, an electric whisk will do the trick, though your arm might feel it a bit.
Scoop out 3-4 heaping dessert spoons of the whipped cream and pop it in the fridge for decorating later.
Blend the whipped cream, icing sugar, cream cheese, and lemon juice until smooth. Fold in the chopped Mini Eggs gently, so you don’t crush them. The filling should be thick and luscious.
Spoon the filling onto the chilled biscuit base and spread it out evenly. Smooth the top with a spatula or the back of a spoon.
Let the cheesecake chill in the fridge for at least 3 hours. If you can leave it overnight, the flavor gets even better with a little time.
Use the parchment overhang to lift the cheesecake out of the tin. Peel the paper away from the sides, then pile on the reserved whipped cream and the rest of the Mini Eggs. You can leave some whole and chop a few for a nice mix.
Slice it up and enjoy every bite. Share it if you’re feeling generous… or don’t. Your secret’s safe with me