Description
A delightful cheesecake featuring a creamy texture, crunchy Mini Eggs, and a buttery biscuit base, perfect for Easter celebrations.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml double cream
- 1 tsp vanilla extract
- 120g Mini Eggs, crushed
Instructions
- Preheat the oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs and mix them with the melted butter. Press this mixture into the bottom of mini cheesecake molds to create a base.
- In a large bowl, whisk together the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the double cream until soft peaks form. Gently fold into the cream cheese mixture with the vanilla extract.
- Fold in the crushed Mini Eggs for even distribution.
- Spoon the mixture over the biscuit base in the molds and level it off.
- Bake for 15 minutes, then cool at room temperature.
- Chill in the fridge for at least 4 hours before serving. Decorate with whole Mini Eggs on top if desired.
Notes
Ensure cream cheese is at room temperature for smooth mixing. Store leftovers in an airtight container, refrigerating for up to 4 days or freezing for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg