Hey there, fellow foodies! Easter is just around the corner and you know what that means – it’s time to put on our aprons and whip up some delicious treats. And what better way to celebrate than with a luscious, creamy cheesecake? But hold up, don’t go rushing to the oven just yet. Today, I have a treat for you that requires no baking, no fuss and is quite simply a dessert lover’s dream come true – the No-bake Mini Egg Cheesecake.
First up, let’s gawk at the beauty of this creation. Just take a look at those pastel-colored mini eggs sitting atop a generously creamy layer of cheesecake. It’s Instagram worthy, if we do say so ourselves. But looks are only half the battle won. Let’s dig into the recipe.
No-Bake Mini Egg Cheesecake Recipe
Ingredients:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream, whipped
- 1 x 328g bag of Mini Eggs, roughly crushed, save some for decoration
Now, I know what you’re thinking – that’s a lot of ingredients. But trust me, it’s worth it. And don’t worry, most of these things are probably already stocked up in your pantry.
Instructions:
- Mix together the crushed digestives and melted butter until combined, then press into the base of a 23cm springform tin. Chill in the fridge for 10-15 minutes while you make the cheesecake filling.
- In a mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth.
- Add the whipped double cream and beat again until smooth.
- Add the roughly crushed Mini Eggs and combine until evenly mixed.
- Pour the mixture over the biscuit base and smooth the top with a spatula.
- Crush some extra Mini Eggs and sprinkle them on top of the cheesecake. Chill in the fridge for at least 4 hours (preferably overnight) to set. Enjoy!
No-bake Easter cheesecake Recipe
Now if you’re thinking “Well that looks pretty much the same as the mini egg cheesecake” then you’re not entirely wrong. But trust us, it’s the subtle differences that make it a whole different experience. This one is decorated with chocolate eggs and is a creamier, more indulgent version. It’s perfect for Easter, but let’s be real, it’s perfect all year round.
Ingredients:
- 200g digestive biscuits
- 100g butter
- 300g Philadelphia original cream cheese
- 100g caster sugar
- 300ml double cream, whipped
- 2 Cadbury Flake bars, crumbled
- Bag of mini chocolate Easter Eggs
Instructions:
- Mix the crushed digestive biscuits with the melted butter, then press into the base of a greased and lined 20cm (8″) springform tin. Leave in the fridge to cool and set.
- In a mixing bowl, beat together the Philadelphia and caster sugar until smooth.
- Add the whipped double cream and beat again until smooth.
- Add the crumbled Flakes and combine until evenly mixed.
- Pour the mixture over the biscuit base and smooth the top with a spatula.
- Decorate with mini chocolate Easter eggs then chill in the fridge for a minimum of 4 hours (preferably overnight) to set. Enjoy!
And there you have it, two heavenly treats that will have you floating on air. These are both so delicious, you might not even feel guilty for eating an entire cheesecake by yourself. Okay, maybe you will, but it’s worth it! Happy Easter!
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