No Bake Mini Egg Cheesecake
This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 People
Calories 554 kcal
Ingredients
- 280 g Digestive Chocolate Biscuits
- 140 g Butter Unsalted, melted
- 360 g Mini Cadbury's Mini Eggs plus 270g to decorate (about 7 small bags in total)
- 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
- 140 g Icing Sugar sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
Instructions
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Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
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Mix with the melted butter and press into your 7" tin.
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Chop the 360g of the Mini Eggs in half.
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Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
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Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
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Chill for 2 hours or even better, over night.
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Use my knife tip (above) to remove the cheesecake from the tin.
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Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
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Share and enjoy!
Nutrition Facts
No Bake Mini Egg Cheesecake
Amount Per Serving
Calories 554
Calories from Fat 369
% Daily Value*
Total Fat 41g
63%
Saturated Fat 25g
125%
Cholesterol 91mg
30%
Sodium 195mg
8%
Potassium 83mg
2%
Total Carbohydrates 46g
15%
Sugars 38g
Protein 4g
8%
Vitamin A
20.8%
Vitamin C
1.5%
Calcium
10.8%
Iron
6.2%
* Percent Daily Values are based on a 2000 calorie diet.