White Chocolate Mini Egg Cheesecake (No Bake)
White Chocolate Mini Egg Cheesecake - A delicious, smooth no-bake white chocolate cheesecake, packed full of Cadbury Mini Eggs and topped with even more Mini Eggs - the perfect Easter dessert.
Prep Time 20 minutes
PLUS Chilling 2 hours
Total Time 20 minutes
Servings 8 people
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese
- 100 g caster sugar
- 175 g white chocolate
- 150 ml double cream
- 1½ tsp vanilla extract
- 3x 80g Bags Cadbury Mini Eggs 240g in total - half for the cheesecake filling and half for the decoration
Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
Crush the digestive biscuits (100g). I don't like to grind mine too fine as I like them to have a slightly crunchier texture. (See TIP 1 below for tips on crushing your biscuits).
Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mixture into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
Melt the white chocolate (175g). I melt mine in the microwave using 20-second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool.
Empty half of your Mini Eggs (1½ bags) into a pestle and mortar and bash them to break them up a bit (See TIP 1 below the recipe for what to do if you don't have a pestle and mortar).
Whip the double cream (150ml) until it forms a soft peak.
Add the cooled, melted white chocolate to the whipped cream and whisk together.
Add the cream cheese (250g), caster sugar (100g) and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick. Fold in the bashed Mini Eggs.
Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don't get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
Decorate your cheesecake with the remaining Mini Eggs (1½ bags). I like to crush a few in my pestle and mortar so you can see the chocolate inside too. It is best to add the mini eggs just before serving to ensure they keep their lovely pastel colouring (See TIPS 2 & 3 below for some extra info on decorating your cheesecake).
Calories: 577kcal | Carbohydrates: 54.9g | Protein: 6g | Fat: 37g | Saturated Fat: 21.4g | Sodium: 167.2mg | Fiber: 0.9g | Sugar: 48.7g