Ingredients
Method
- Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture firmly into a 7-inch springform or loose-bottomed tin. Chill in the fridge while preparing the filling.
- Chop 360g of Mini Eggs into halves or coarse pieces.
- In a bowl, whip the double cream until soft, floppy peaks form. Reserve 3 dessert spoons of the whipped cream in the fridge for topping later.
- In a large bowl, fold together the whipped cream, icing sugar, cream cheese, lemon juice, and chopped Mini Eggs until fully incorporated and smooth.
- Spoon the mixture onto the chilled biscuit base and smooth the top with a spoon or palette knife.
- Chill the cheesecake for at least 3 hours or overnight until set and firm.
- Once set, release the cheesecake from the tin by running a warm knife around the edges.
- Decorate the top with the reserved whipped cream and remaining 270g Mini Eggs—some whole, some halved—for a colorful, festive finish.
Notes
Make sure the cream cheese is at room temperature to ensure a smooth filling.
Use a sharp, warm knife to cleanly slice through the set cheesecake.
Swap Mini Eggs for other seasonal chocolates if desired.
Chilling overnight gives the best texture and flavor.
Use a sharp, warm knife to cleanly slice through the set cheesecake.
Swap Mini Eggs for other seasonal chocolates if desired.
Chilling overnight gives the best texture and flavor.