Mini Egg Cheesecake

Only 4 days till Easter Sunday, so let's continue the easter hype with this incredible Mini-Egg No-Bake Cheesecake from the blog Taming Twins. As I started making this I realised although this uses ALOT of ingredients, it is very simple to make, and the fact that you don’t need to bake it makes it even easier! As I was crushing mini eggs and adding them into a creamy bowl of whipped cream, I realised this is probably gonna be the tastiest cheesecake I've ever made! Now let's get to the recipe so you can dribble over this yourselves! 

Serves 10-12 

280g Chocolate Digestive Biscuits 
140g Unsalted Butter, melted 
650g Mini Eggs, keep 270g for the topping 
550ml Double Cream 
140g Icing Sugar 
560g Cream Cheese 
Juice of half a Lemon  

To start with, we need to crush up our biscuits to make a lovely crunchy base. You can either save some time and whizz them in a food processor until they resemble breadcrumbs/ sand or you can take out some frustration and bash them a bit with a rolling pin like I did, either way, we want a fine and crumbly texture for our base.

Now, add the melted butter to the crushed biscuits and mix together until the biscuits are combined with the butter. Tip this out into your cake tin (I used a 7” round cake tin) and firmly press the biscuit all around the edges until you have a firm and flat base. Pop this in the fridge for between 1-2 hours until you have a firm base.

It’s time for the mini eggs! The original recipe said to chop these in half…I nearly ended up in A&E trying to chop a mini egg in half, you’re better off just whacking the bag a few times with a rolling pin to crush them a bit, we don’t need them in tiny bits but just enough so you aren’t putting whole mini eggs into the cheesecake. Once done, set aside.

Now for the whipped cream, if you have great stamina you can whisk it yourself but it’ll take a lot of arm power and about 20 minutes of your life, or you can just use a hand whisk/stand mixer for about 7-10 mins. Either way, we want the cream to be thick and form soft peaks.

Add your whipped cream, icing sugar, cream cheese, lemon juice, and crushed mini eggs into a bowl and gently fold together until all ingredients are fully combined. 

Now, add your filling on top of the biscuit base and smooth around the top and sides, then leave in the fridge to chill for at least 2 hours. 

After your cheesecake has chilled it should be firm to a GENTLE touch, we want it firm enough to slice without falling apart but obviously not rock hard, it should still have a bit of a jiggle! If it’s the right consistency then carefully remove it from the cake tin. 

Now it’s time to decorate with those leftover mini eggs! You can decorate this any way you like, you could break some up and sprinkle them around, you could arrange them in little nests or you could do what we did and pile a load into the middle to look like a very full nest! 

Genuinely, I think this is the best cheesecake I've ever made! It could probably have done with some more chilling time before we piled in but it was delicious nonetheless. I’ve never made a cheesecake that is THAT creamy and thick before, pair that with the perfect taste of a mini egg and you’re onto a winner! Although this did use a large number of ingredients, I think it's worth it to treat yourself and/or the ones you love this Easter to something a little extra special! I think this recipe is good for any level, you could get the kids involved to bash the living daylights out of the mini eggs or to get down and dirty mixing all that whipped cream together. If you’ve never made a cheesecake before this is definitely a great and fairly simple place to start! 

Have a lovely Easter! 

H x