Description
A rich and creamy no-bake cheesecake packed with crushed mini chocolate eggs, set over a buttery biscuit base and topped with whipped cream and colorful candy crunch.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g full-fat cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 250ml heavy cream, whipped to soft peaks
- 200g mini chocolate eggs, roughly crushed
- Whipped cream, for topping (optional)
- Extra mini chocolate eggs, for garnish
Instructions
- Combine the crushed biscuits with melted butter and mix until it resembles wet sand.
- Press the mixture into the base of an 8-inch springform pan and refrigerate.
- Whip the heavy cream to soft peaks in a separate bowl and set aside.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture gently until fully combined.
- Fold in the crushed mini chocolate eggs, saving a few for garnish if desired.
- Pour the filling over the chilled base and smooth the top with a spatula.
- Chill the cheesecake in the fridge for at least 4 hours or overnight until fully set.
- Top with whipped cream swirls and extra mini eggs before serving. Slice and enjoy!
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill the mixing bowl before whipping the cream for best results.
- Clean your knife between slices for neat presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: mini egg cheesecake, easter dessert, no bake cheesecake, spring dessert, chocolate egg cheesecake