If you're planning any Easter celebrations this April, then might we recommend this mouth-watering Mini Egg Cheesecake as a guaranteed crowd-pleaser?
While everyone's favourite chocolate treat is back on supermarket shelves, we're planning to take full advantage of any Mini Egg treats.
So if Easter eggs just aren't enough to satisfy your sweet tooth, then this super simple Mini-Egg-filled cheesecake is sure to do the trick.
The cake consists of a classic crunchy biscuit base topped with a layer of cream cheese with plenty of crushed-up Mini Eggs running through it. And finally, to decorate, the cake is completed with a drizzle of chocolate - and plenty more Mini Eggs for good measure.
Sounds like a winner to us!
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All you'll need to make this dreamy cake is:
- A packet of Digestives (or your preferred biscuit)
- 150g of unsalted butter
- 500g of cream cheese
- 100g of icing sugar
- 1tsp of vanilla extract
- 50g of milk chocolate
- 300ml of double cream
- As many Mini Eggs are you see fit.
First, crush up your biscuits and mix with the unsalted butter to form the sturdy cake base.
Press the biscuit base into your cake tin so that it's packed tight and let it set in the fridge.
Next, whisk your cream cheese, icing sugar, and vanilla extract together until you've created a smooth consistency.
Thicken the cream cheese mix by pouring in your double cream, then fold in your crushed up Mini Eggs.
Pour the mix over your biscuit base and then put the cake in the fridge to set overnight (Or at least 5-6 hours).
Finally, when your cake is set, melt your chocolate and drizzle it over the top, before getting creative with your remaining Mini Eggs.
And bon appétit!
The other Easter eggs can hold off a few more days...
Topics: Food and Drink
Ali Condon