Easter No-Bake Mini Egg Cheesecake for a Sweet Celebration

Enjoy this Easter No-Bake Mini Egg Cheesecake, a delightful dessert perfect for all celebrations.

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Prep Time 30

Chill Time 6

Total Time 6 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Biscuit Base

200 g Digestive Biscuits Can substitute with graham crackers
100 g Unsalted Butter, melted

For the Cream Cheese Filling

400 g Philadelphia Cream Cheese Use block cream cheese
300 ml Double Cream Whipped to stiff peaks
100 g Powdered Icing Sugar
2 tsp Vanilla Bean Paste Pure vanilla extract as alternative
1 pinch Fine Salt Balances sweetness

For the Festive Touch

200 g Cadbury Mini Eggs Crushed for mixing, whole for decoration

Equipment

9-inch springform pan
Food Processor
Mixing bowls
Spatula

Method

Preparation

Line the base of a 23cm (9-inch) springform pan with parchment paper.
Pulse the digestive biscuits in a food processor until fine. Mix with melted butter and press into pan.
Refrigerate for 30 minutes or freeze for 15 minutes to set.
Beat the cream cheese until smooth, then fold in whipped double cream, icing sugar, vanilla paste, and salt.
Fold the crushed Mini Eggs into the filling.
Pour the filling into the crust and smooth the top.
Cover and refrigerate for a minimum of 6 hours or overnight.
Run a knife around the edge and release the springform.
Decorate with remaining Mini Eggs before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 0.5mg

Notes

Chill cheesecake well for the best texture. Use a hot knife for smooth slicing.

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