I’m firmly on the baking bandwagon this Easter, first up was a Creme Egg & White Chocolate Tart and now Mini Cheesecakes made with Mini Eggs! This one is rolling in just in time for some last minute easter baking for you all! These cheesecakes are no bake – so really simple too. I’ve used bourbon biscuits as well for the base as I thought a chocolatey base would work really well with the flavours.
You could make one large cheesecake using a 23 cm springform tin, or I’ve made 4 smaller ones of varying sizes in metal cutters (the type you use for cutting out biscuits etc) using the same quantities of mix. Ingredients:
- 3 packs mini eggs
- 600g cream cheese
- 100g icing sugar
- 1 x 284ml tub double cream
- 1 tsp vanilla paste
- 250g bourbon biscuits
- 100g butter
- Firstly put the biscuits in a food processor and blitz until they resemble fine crumbs
- Melt the butter in a saucepan, then add to the biscuits
- Bring together the crumbs and butter with your hands and then press into the bottom of the tin(s) you are using
Place in the fridge for an hour to set
Meanwhile, put the icing sugar, vanilla and cream cheese into a free sanding mixer and beat well until thoroughly mixed.
Slowly add the double cream and beat until fully combined.
Put 1/2 the mini eggs in a plastic bag and hit with a rolling pin several times. You don’t want any large pieces. When crushed, stir through the topping and mix well.
Spread the mix about 1inch thick over the biscuit base, decorate as you wish with the remaining mini eggs and put in the fridge overnight ( or at least 5 hours) to chill and set.
Remove the cheesecakes from the moulds and serve! Happy eating 🙂