Mini Egg Cheesecake

Mini Egg Cheesecake

A perfect easy no bake cheesecake packed with mini eggs.


  • 300g digestive biscuits
  • 150g butter, melted
  • 300g full fat cream cheese
  • 350g double cream
  • 90g icing sugar
  • 1/2 juice of a lemon
  • 300g mini eggs


  1. Blend the digestive biscuits in a blender until they form a fine crumb which resembles wet sand.
  2. Add the melted butter to the digestive biscuits and press in to a lined 8 inch baking tin. Place in the fridge to set for 30 minutes.
  3. Meanwhile, in a bowl whip the cream to form soft peaks. In a separate bowl whip the cream cheese and icing sugar until it begins to loosen. Combine these two mixtures with the icing sugar in one of the bowls.
  4. Squeeze in the lemon juice and fold together with the 150g mini eggs which have been blended to small chocolate pieces.
  5. Spoon the mixture on top of the base and place in the fridge for 30 minutes to set.
  6. Decorate with the remaining mini eggs.

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