Description
A delightful no-bake Easter Egg Cheesecake that combines creamy full-fat cream cheese and double cream with crunchy digestive biscuit base and festive Cadbury’s Mini Eggs. Perfectly presented in halved Dairy Milk Easter eggs, this easy-to-make dessert is chilled and topped with melted milk chocolate and more Mini Eggs for a festive treat sure to delight both kids and adults alike.
Ingredients
Scale
Easter Eggs
- 2 Dairy Milk Easter eggs
- 20 Cadbury’s Mini Eggs
Biscuit Base
- 4 Digestive biscuits
- 30 g Unsalted butter, melted
Cheesecake Filling
- 150 ml Double cream
- 30 g Icing sugar
- 90 g Full fat cream cheese
- 1 tsp Lemon juice
- 90 g Cadbury’s Mini Eggs, chopped
Topping
- 30 g Milk chocolate (buttons from inside the Easter egg if available)
Instructions
- Prepare the Easter Egg Shells: Carefully halve the Dairy Milk Easter eggs using a hot, dry sharp knife. To do this safely, run the knife under very hot water for a few seconds and then wipe it dry. Cut slowly to avoid cracking the shells. Set the halves aside on a plate for later use.
- Make the Biscuit Base: Crush the digestive biscuits in a small bowl until they resemble fine crumbs. Stir in the melted unsalted butter until the mixture is well combined. Divide this biscuit mixture evenly among the four halved Easter egg shells, then gently press down with the back of a spoon to form a compact base. Place the filled shells in the fridge to chill.
- Prepare the Cheesecake Filling: Whisk the double cream in a mixing bowl until it forms stiff peaks. Gradually whisk in the icing sugar, full-fat cream cheese, and lemon juice until smooth and well combined.
- Incorporate the Mini Eggs: Gently fold the chopped Cadbury’s Mini Eggs into the cheesecake mixture. Then, spoon the filling evenly over the chilled biscuit bases inside the Easter egg halves, smoothing the tops with the back of a spoon. Return the assembled cheesecakes to the fridge and chill for at least 1 hour to set.
- Add the Final Toppings: Melt the milk chocolate in the microwave using short bursts of a few seconds, stirring between each until smooth. Drizzle the melted chocolate over the set cheesecakes inside the Easter egg halves. Finally, top each cheesecake with whole Cadbury’s Mini Eggs for decoration and serve chilled.
Notes
- Use a sharp knife heated under hot water for easier and cleaner cutting of the chocolate Easter eggs.
- Press the biscuit base gently to avoid cracking the delicate chocolate shells.
- Chilling time can be extended for a firmer set cheesecake.
- Make sure not to overwhip the cream as it may separate.
- For a variation, try substituting digestive biscuits with graham crackers.
