No Bake Mini Creme Egg Cheesecake
No Bake Mini Creme Egg Cheesecake Recipe - delicious light and creamy no bake Easter dessert. The perfect cake for your Easter celebration!
Servings: 12 Cheesecakes
Ingredients
- 150 g Digestive biscuits
- 75 g Unsalted butter
- 300 ml Double cream
- 50 g Icing sugar
- 280 g Full fat cream cheese
- 1 tsp Lemon juice
- 125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks
To decorate
- 300 ml Double cream
- 200 g Milk chocolate
- 6 Creme eggs Cut in half
Instructions
- Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.
- Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.
- Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
- Pop into the freezer for an hour or the fridge for 3 hours.
- Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).
- Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes.
- In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.
- Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over.
- Pipe swirls of cream on top and top with half a Creme Egg.
Nutrition
Calories: 502kcal | Carbohydrates: 32g | Protein: 4g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 169mg | Potassium: 185mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1240IU | Vitamin C: 0.5mg | Calcium: 84mg | Iron: 1.3mg