Cheesecake is often a winner all round! That is why it tends to be my ‘go to’ whenever I am baking for a dinner with friends or family. It’s always popular and there is plenty to go round! It is also a great blank canvas too for decoration and you can make it your own! This post contains the recipe for a Mini Egg Cheesecake, perfect for Easter or Easter chocolate leftovers! If it’s not Easter you can easily swap the Mini Eggs out for other chocolate favourites such as m and ms, chocolate buttons, or milky bar.
Cheesecake is also simple to make too. It’s quick to do but just requires time for it to fully set- I’d never rush this part as it’s critical! The Biscuit base is simply bashed digestive with melted butter and the rich filling is white chocolate with scatters of crushed Mini Eggs.
The best way to get Mini Eggs broken down is, in the same way, I’d break up biscuits. In a freezer bag place everything you want to ‘bash up’ and hit it with a rolling pin. Another trick to cheesecake is to ensure you don’t overbeat your cream to become whipped or under beat it so it doesn’t set. Just make soft peaks!
Always decorate your cheesecake at the very last minute/hour before serving. Things like Mini Eggs tend to have colouring on them which easily smudges into the Cheesecake. You can add your chosen chocolate on to the top or whip up some cream to pipe on too.
Again, creativity is all yours, but the result will always be to die for!
The recipe is inspired and adapted from Charlotte’s Lively Kitchen and Jane’s Patisserie
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese
- 100 g caster sugar
- 175 g white chocolate
- 150 ml double cream
- 1½ tsp vanilla extract
- 3x 80g Bags Cadbury Mini Eggs/Chocolate of choice
- Grease an 18cm round springform circular tin and line the bottom and circumference with greaseproof paper.
- To make the biscuit base bash up the biscuits by placing them in a freezer bag and hitting it with a rolling pin.
- In a saucepan melt the butter then mix in the crushed biscuit.
- Pour into the tin and using a back of a spoon level out the biscuit base and press it in tight. Leave to cool in the freezer whilst you make the filling.
- Break the white chocolate into chunks in a pyrex bowl and place over a pan of simmering water. Melt the chocolate then set aside to cool down.
- Whip up the double cream using a handheld whisk until it resembles soft peaks (when you pull out the whisks the peaks fall down easily and don’t hold much shape)
- Whilst the chocolate is still cooling break up half your Mini Eggs/Chocolate by putting it in a freezer bag and bashing with a rolling pin until it resembles desired chunks.
- Pour the white chocolate into the double cream and whisk.
- Add the cream cheese, sugar, vanilla extract into the cream mixture and beat until incorporated.
- Fold in the Mini Eggs you just broke up
- Take your tin our the freezer and pour the filling in. Smooth the mixture over with a back of the spoon to level off and neaten up the top.
- Place in the fridge and leave to set- the recipe does advise at least 2 hours, but I would leave overnight to be full proof
- When you’re about to serve, decorate how you wish with the remaining chocolate.