Easter Mini Egg Treat (Print Version)
# Ingredients:
→ Biscuit Base
01 -
115g melted butter, unsalted
02 -
300g graham crackers or digestive biscuits
→ Creamy Vanilla Cheesecake Filling
03 -
480ml heavy cream (double cream)
04 -
2 teaspoons vanilla extract or paste
05 -
180g confectioners' sugar (powdered sugar)
06 -
680g full-fat cream cheese
07 -
½ teaspoon fine salt
08 -
400g crushed Cadbury Mini Eggs
→ Toppings
09 -
Optional shaved chocolate
10 -
Extra Cadbury Mini Eggs
# Instructions:
01 -
Grab a 23cm (9-inch) springform tin and line it with parchment paper. Smash the biscuits into crumbs using a rolling pin over a sealed bag, or pulse them in a food processor. Blend the butter into the crumbs, then push the mixture firmly into the base and up the sides of the tin. Pop it in the fridge to chill for 30 minutes or in the freezer for 15 minutes.
02 -
Whisk the cream cheese in a big bowl until it’s nice and smooth. In another bowl, whip the heavy cream until stiff peaks form. Combine the sugar, vanilla, and salt with the cream cheese mixture, stirring well. Gently fold the whipped cream and crushed Mini Eggs into the mixture to keep it light and fluffy.
03 -
Transfer the cheesecake mixture into the chilled biscuit base. Smooth it flat on top, cover it up, and stash it in the fridge for at least 6 hours—or better yet, overnight—so it can fully set.
04 -
Carefully remove the cheesecake from the tin and set it on a serving plate. Sprinkle more Mini Eggs and, if you like, add some chocolate shavings. Slice it up and enjoy!
# Notes:
01 -
Stick to full-fat cream cheese to get a creamy and sturdy texture.
02 -
Be sure to whip the cream just until stiff peaks for the fluffiest filling.
03 -
Don’t cut corners—let the cheesecake chill for at least 6 hours, but overnight is best.
04 -
Before opening the springform tin, run a warm knife around the edges to prevent sticking.