No Bake Mini Egg Cheesecake
Okay, real talk: we all know mini eggs are amazing, but have you ever thought of turning them into a cheesecake? Think creamy cheesecake swirled with those delicious little chocolate eggs. Every bite is a party in your mouth, the perfect way to celebrate spring, easter (or, you know, just a Tuesday because who needs an excuse for cheesecake?).
Equipment
- 8 - 9 inch springform or loose bottomed cake pan
- 2 Large bowls
- Stand mixer or handheld mixer
- Rubber Spatula
- Small sharp paring knife
Ingredients
Biscuit Base
- 200 g digestive biscuits or graham crackers
- 80 g butter (melted)
No Bake Mini Egg Cheesecake
- 500 g cream cheese (17.6 oz)
- 60 g icing sugar (1/2 cup)
- 50 g caster sugar (1/4 cup)
- 1/3 tsp salt
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 250 ml double cream / heavy cream (1 cup)
- 100 g white chocolate - melted (3.5 oz)
- 100 - 200 g mini eggs - depending on how many you like (crushed)
Ganache Topping Ingredients
- 100 g milk chocolate
- 100 ml double cream / heavy cream
Mini Egg Nests
- 100 g milk chocolate (3.5 oz)
- 25 g butter
- 1 tsp golden syrup or maple syrup
- 1 cup cornflakes (crushed)
- mini eggs to decorate
Decoration - optional
- whipped cream to top
Instructions
No Bake Mini Egg Cheesecake
- Start by making the crust. Add the digestive biscuits to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the biscuit crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
- Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
- Then freeze the base for 10 - 20 minutes, while you make the cheesecake filling.
- To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth and fluffy.
- Next, add in the icing sugar and caster sugar. Whisk until light and fluffy.
- Then add in the salt, lemon juice and vanilla extract and mix until well combined.
- In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
- Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
- Then, add in the melted white chocolate and fold gently, until well mixed.
- Next, bash up the mini eggs in a bag with a rolling pin or you could chop them if you'd like. Then fold them gently into your cheesecake mixture.
- Remove the base from the freezer, pour the cheesecake filling onto the base, and carefully spread it around into one even layer. Place in the fridge for 1 - 2 hrs.
- To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
- Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
- Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and the mini egg nests, then slice in and enjoy!
Mini Egg Nests
- Start by melting together the chocolate, butter and golden syrup in a microwave safe bowl.
- Then crush the cornflakes in a food bag and add into the chocolate, mix well until the cereal is fully coated.
- Then, on a lined tray use a teaspoon to make mini nests and top each one with a mini egg and allow the nests to set in the fridge.
- Enjoy!
Notes
- Chill the cheesecake as long as possible - the cheesecake needs to chill for at least 6 - 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
- Use room temperature cream cheese - this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling - overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife - helps you get even clean slices, that looks super professional!