Description

Enjoy a delightful Mini Egg Mini Cheesecake that combines creamy cream cheese with the crunch of mini eggs. Perfect for any occasion, this easy dessert is an absolute treat for those who love sweet, homemade delights.

Ingredients

Scale

150 g digestives
75 g unsalted butter/baking spread (melted)
300 g full-fat soft cream cheese
50 g icing sugar
1 tsp vanilla extract
150 ml double cream
1 tsp lemon juice (optional)
50–150 g mini eggs (crushed)
100 ml double cream
1 tbsp icing sugar
25–50 g mini eggs

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Instructions

Crush the digestive biscuits into fine crumbs.
Combine the melted butter with the crumbs until it resembles wet sand.
Press the crumb mixture into the base of a 6 inch loose-bottomed cake tin.

Notes

For a lighter texture, whip the double cream until soft peaks form before folding it into the cream cheese mixture.
Adjust the quantity of mini eggs to your preference for sweetness and crunch.

Nutrition

Serving Size: 1 cheesecake slice
Calories: 350
Sugar: 15g
Sodium: 150mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg