Mini Egg Cheesecake
Easy
This tangy and lightly chocolate flavoured cheesecake is dotted with crushed mini eggs, all sitting on top of a Bourbon biscuit base. It’s finished with plenty more mini eggs of your choice, crushed and whole, on top, making it a perfect dessert for Easter. It’s easy to make and doesn’t require any baking.
PREP IN
30 MIN
COOK IN
0 MIN
SERVE
10-12
Mini Egg Cheesecake
Easy
PREP IN
30 MIN
COOK IN
0 MIN
SERVE
10-12
Introduction
This tangy and lightly chocolate flavoured cheesecake is dotted with crushed mini eggs, all sitting on top of a Bourbon biscuit base. It’s finished with plenty more mini eggs of your choice, crushed and whole, on top, making it a perfect dessert for Easter. It’s easy to make and doesn’t require a
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Ingredients
- For the crust
- 350g chocolate bourbon biscuits
- 90g butter, melted
- For the cheesecake
- 100g milk chocolate, roughly broken
- 600g full fat cream cheese, chilled
- 250ml double cream
- 150g icing sugar, sifted
- 1 tsp vanilla extract
- 300g mini eggs
- To decorate
- 100g mini eggs
Method
- 1. For the crust, place the chocolate bourbon biscuits in the food processor with the blade attachment then blitz until fine crumbs. Add the melted butter to the biscuit crumbs then pulse a few times until the crumbs all appear to be wet.
- 2. Tip the crumb mixture into a loose bottomed 20cm (8inch) round springform tin with the bottom lined with a round of parchment paper, then spread crumbs out evenly. Using the back of a large spoon, firmly press the mixture over the bottom of the tin in a nice even layer.
- 3. Pop this in the fridge to chill until needed.
- 4. For the cheesecake filling, place the chocolate in a heat proof bowl and microwave until about ¾ melted. Stir until all the chocolate has melted, then set aside and leave to cool for about 5-8 minutes. (You can also melt the chocolate by placing the bowl over a pot of steaming water.)
- 5. Place all the remaining ingredients, except for the crushed mini eggs, into a large bowl (or in the bowl of a stand mixer). Whisk together on low speed at first so that it doesn’t splatter, but once mostly combined, increase speed to high and whisk until the mixture is thick and holds medium soft peaks (this can take 5-8 minutes). Scrape down the sides of the bowl as needed.
- 6. Add the cooled chocolate and whisk until the mixture has no visible white streaks, scraping down the bowl as needed.
- 7. Finally, place the mini eggs in a strong freezer bag and crush using a rolling pin or heavy pan. Add the crushed mini eggs to the cheesecake mixture and fold through.
- 8. Spoon the cheesecake mixture into the tin with the chilled crust. Smooth the top with a spatula.
- 9. Refrigerate the cheesecake overnight.
- 10. When ready to serve, use a sharp knife and run it around the edge of the tin, then carefully remove the collar of the springform pan. Use a lifter or large offset spatula to lift the cheesecake off the base of the tin and transfer it to a serving plate.
- 11. Crush about ¾ of the mini eggs and sprinkle around the edge of the cheesecake, then finish with the remaining whole mini eggs.
- 12. Keep chilled in the fridge until ready to serve. For neat slices, heat a large sharp knife in just-boiled water and dry the blade after each cut.
