Happy Easter! I hope you’ve all enjoyed your day! This weeks blog post is an Easter bake! For this bake I will be baking a Mini Eggs cheesecake! It’s been ages since I made a cheesecake so this is the perfect way to remake one!
Servings: 12
Prep time: 15 minutes
Chill time: 2 hours - overnight
Ingredients
280 g Digestive Biscuits
140 g Unsalted Butter, melted
360 g Cadbury’s Mini Eggs plus
270g to decorate (about 7 small bags in total)
550 ml Double cream plus
50ml to decorate (lightly whipped until it forms soft peaks)
140 g Icing Sugar sifted
2 x 280g Tubs of Philadelphia Cream Cheese Full fat Juice of half a lemon
Method
1. Crush the biscuits until they look like lumpy sand. (I did mine in a food processor because I’m very lazy..)
2. Mix with the melted butter and press into your 8” tin.
3. Chop 360g of the Mini Eggs in half
4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
6. Chill for 2 hours or even better, over night.
7. Use a knife to remove the cheesecake from the tin.
8. Pile on the remaining Mini Eggs (some chopped in half) on top of the cheesecake.
9. Share and enjoy!
That’s all for this weeks blog post! I hope you enjoyed it! I hope you’ve had a lovely day. I definitely have with people that I love! The cheesecake tasted absolutely amazing and was so easy to make so it was a win-win! I will see you next week for another blog post! Love you all!
Byyeee!!!!
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