Satisfy your sweet tooth with this easy Easter No-Bake Mini Egg Cheesecake recipe. Perfect for spring celebrations and no baking required!
Ingredients
Scale
200 grams of Digestive Biscuits
100 grams of Unsalted Butter, melted
300 grams of Cream Cheese
100 grams of Powdered Sugar
200 milliliters of Whipping Cream
1 teaspoon of Vanilla Extract
150 grams of Mini Chocolate Eggs
Optional: 50 grams of Cream Cheese Frosting
Optional: Crushed berries like strawberries or raspberries
Instructions
Start by crushing the digestive biscuits into fine crumbs in a mixing bowl. You can do this by hand with a rolling pin or use a food processor for speed.
Add the melted butter to the crumbs and mix until well combined. It should resemble damp sand.
Spoon the biscuit mixture into the bottom of serving cups or a springform pan, pressing down firmly to create an even layer. Pop it in the fridge to set while you prepare the filling.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy (about 3-4 minutes).
In a separate bowl, whip the cream until you form stiff peaks. Gently fold this whipped cream into the cream cheese mixture using a spatula.
Fold in the vanilla extract and most of the mini chocolate eggs, leaving a few for decoration.
Spoon the cheesecake filling over the biscuit base in your cups or pan, smoothing the tops with a spatula.
Let them chill for at least 4 hours (or overnight for best results).
Before serving, sprinkle the remaining mini eggs on top and drizzle with chocolate sauce if desired.
Notes
This Easter No-Bake Mini Egg Cheesecake is a delightful, creamy dessert that captures the essence of spring with its vibrant flavors and beautiful presentation.
