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
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Chop the 360g of the Mini Eggs in half.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
- 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.
- Chill for 2 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
- 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.