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Mini Egg Cheesecake

A delightful no-bake Mini Egg Cheesecake that brings the joy of childhood treats with a creamy and crunchy twist, perfect for last-minute guests or festive occasions.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: International
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 pieces digestive biscuits Crushed into fine crumbs
  • 15 g salted or unsalted butter, melted Used to bind the biscuit crumbs
For the Cheesecake Filling
  • 100 g full fat cream cheese, room temperature Room temperature for smoother mixing
  • 1 tbsp icing sugar For sweetness
  • 1 tsp vanilla extract
  • 40 g mini eggs, half crushed Incorporate into the cheesecake mixture
Optional Toppings
  • to taste extra mini eggs For topping

Method
 

Preparation
  1. Crush the digestive biscuits into fine crumbs using a food processor or a bag and rolling pin.
  2. Pour the crushed biscuits into the base of your ramekin(s), then add the melted butter and mix well until the crumbs are fully coated.
  3. In a small bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth and creamy, ensuring it is lump free.
  4. Gently fold in half of the crushed mini eggs into the cheesecake mixture.
  5. Spoon the cheesecake mixture on top of the biscuit base. Smooth out the surface using the back of a spoon or a mini spatula.
  6. Place the cheesecake(s) in the fridge to set for at least 2 hours.
  7. Just before serving, sprinkle the remaining mini eggs, both whole and crushed, over the top.

Notes

Keep them chilled in an airtight container for up to 3 days. For best texture, avoid freezing. Room-temperature cream cheese will yield a silkier texture.