Mini Egg Cheesecake
A festive twist using everybody's favourite Easter chocolate.
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Servings: 8
Ingredients
- 280 g Digestive biscuits
- 140 g Butter
- 110 g Cadburys milk chocolate
- 500 g Full fat cream cheese
- 150 g Icing sugar
- 2 tsps Vanilla bean paste
- 300 ml Double cream
- 320 g Mini eggs (4 standard 80g packets)
For the decoration:
- 240 ml Double cream
- 320 g Mini eggs 4 standard sized packets
Instructions
- Melt the butter in a saucepan over a medium heat. Meanwhile, crush the digestives into a fine crumb. You can use a food processor or place the biscuits into a large sandwich bag and beat it with a rolling pin.
- Mix the melted butter with the crushed digestives until it resembles wet sand. Press it down into a 20 cm springform tin, then place it into the fridge whilst you get the filling ready.
- Melt the chocolate in a heat proof bowl over a pan of simmering water. Set it aside to cool slightly.
- In a large mixing bowl, add the cream cheese, vanilla bean paste, icing sugar, and melted chocolate. Use an electric whisk to beat it until well combined.
- In a separate bowl, and using a clean whisk, whip the double cream until it reaches stiff peaks. Fold the whipped cream through the cheese mixture.
- Place the mini eggs into a large sandwich bag, use a rolling pin to crush them, then fold them through the cheesecake filling.
- Spoon the filling on top of the biscuit base, use a spoon to smooth it out, then place it in the fridge to set for at least 4 hours, but ideally overnight.
- For the top, whip the double cream until it reaches stiff peaks.
- Spoon or pipe the whipped cream over the top of the cheesecake however you like. Finish with the mini eggs, some crushed and some whole.