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Easter No-Bake Mini Egg Cheesecake

Easter No-Bake Mini Egg Cheesecake: Creamy Spring Indulgence

Delight in the creamy Easter No-Bake Mini Egg Cheesecake, a perfect dessert for spring celebrations with a velvety texture and festive touches.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 150 g Digestive Biscuits Can substitute with graham crackers for a sweeter flavor.
  • 100 g Unsalted Butter Ensure it's fully melted for better mixing.
For the Filling
  • 250 g Philadelphia Cream Cheese Brick-style is best for less moisture.
  • 300 ml Double Cream Heavy cream yields the best results.
  • 50 g Powdered Icing Sugar Regular sugar can be used in a pinch.
  • 1 tsp Vanilla Bean Paste Vanilla extract is a good alternative.
  • 1 pinch Fine Salt Balances sweetness and improves flavor depth.
For Topping
  • 150 g Cadbury Mini Eggs Can use chocolate chips in a hurry.

Equipment

  • Springform pan
  • Mixing bowls
  • electric mixer
  • food processor

Method
 

Preparation
  1. Line the base of a 23cm (9-inch) springform pan with parchment paper to prevent sticking.
  2. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press this mixture into the bottom of the pan and refrigerate for 30 minutes.
  3. Beat the cream cheese with an electric mixer until smooth, about 2-3 minutes.
  4. Whip the double cream until stiff peaks form, usually taking about 3-5 minutes.
  5. Sift in the powdered icing sugar, vanilla bean paste, and a pinch of salt into the cream cheese, mixing gently.
  6. Fold in the whipped cream carefully to maintain its lightness.
  7. Gently fold in two-thirds of the crushed Mini Eggs.
  8. Pour the cheesecake filling over the biscuit base, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  9. Once set, release from the springform pan and decorate with remaining crushed Mini Eggs.
  10. Slice and serve cold.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 38gProtein: 4gFat: 28gSaturated Fat: 16gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 1000IUCalcium: 80mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Chill the cheesecake overnight for optimal flavor and texture.

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