Mini Eggs cheesecake recipe

Mini Eggs cheesecake recipe

This no-bake cheesecake with a Mini Eggs twist takes minutes to make and is as pretty to look at as it is delicious to eat.

Ingredients

For the gingernut base
  • 100 g gingernut biscuits
  • 25 g butter, melted
  • 3.5 oz gingernut biscuits
  • 0.9 oz butter, melted
  • 3.5 oz gingernut biscuits
  • 0.9 oz butter, melted
For the filling
  • 300 g light soft cheese
  • 150 g 0% fat Greek yogurt
  • 50 g caster sugar
  • 1 tsp vanilla extract
  • 100 ml double cream
  • 1 sachet of powder gelatine
  • 4 tbsp hot water
  • 80 g Cadbury Mini Eggs
  • 10.6 oz light soft cheese
  • 5.3 oz 0% fat Greek yogurt
  • 1.8 oz caster sugar
  • 1 tsp vanilla extract
  • 3.5 fl oz double cream
  • 1 sachet of powder gelatine
  • 4 tbsp hot water
  • 2.8 oz Cadbury Mini Eggs
  • 10.6 oz light soft cheese
  • 5.3 oz 0% fat Greek yogurt
  • 1.8 oz caster sugar
  • 1 tsp vanilla extract
  • 0.4 cup double cream
  • 1 sachet of powder gelatine
  • 4 tbsp hot water
  • 2.8 oz Cadbury Mini Eggs

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 0 mins
  • Serves: 10

Step-by-step

  1. Line the base of a 20cm (8in) loose-bottomed or springform tin with baking parchment.
  2. To make the base, crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.
  3. In a bowl, beat the soft cheese with the yogurt, sugar and vanilla extract.
  4. In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.
  5. Put the hot water into a small bowl, sprinkle with the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream.
  6. Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.
  7. Arrange most of the crushed Cadbury Mini Eggs over the biscuit base then pour over the filling mixture. Smooth out with a spoon or spatula so it's evenly distributed across the base.
  8. Place in the fridge overnight until it is set.
  9. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices.

This recipe is from The Cadbury Mini Eggs Cookbook (HarperNonFiction, £9.99).

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