Description
Chocolate lovers will adore this no-bake mini egg delight combining creamy textures with classic Easter candy. Crisp cookie base and smooth chocolate layers create a memorable dessert perfect for spring celebrations you can quickly prepare at home.
Ingredients
Scale
Biscuit Base:
- 300 grams (10.6 ounces) digestive biscuits
- 150 grams (5.3 ounces) unsalted butter or baking spread
Cheesecake Filling:
- 600 grams (21.2 ounces) full-fat soft cream cheese
- 300 milliliters (10.1 fluid ounces) double cream
- 300 grams (10.6 ounces) mini eggs, crushed
- 100 grams (3.5 ounces) icing sugar
- 1 teaspoon vanilla extract
Decoration:
- 150 milliliters (5.1 fluid ounces) double cream
- 50 grams (1.8 ounces) melted milk chocolate
- 100–200 grams (3.5–7.1 ounces) mini eggs
- 2 tablespoons icing sugar
Instructions
- Crush digestive biscuits into fine, uniform crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix thoroughly with melted butter until the mixture resembles wet sand.
- Press the biscuit mixture firmly and evenly into the bottom of a 20 cm springform pan, creating a compact base. Refrigerate for 15 minutes to set while preparing the filling.
- In a large mixing bowl, blend cream cheese until smooth and creamy. Gradually incorporate powdered sugar and vanilla extract, whisking until fully integrated and free of lumps.
- In a separate bowl, whip double cream until it forms soft, billowy peaks. Gently fold the whipped cream into the cream cheese mixture, maintaining a light, airy texture.
- Carefully crush mini eggs into smaller pieces, reserving some whole for decoration. Fold the crushed eggs into the cheesecake filling, distributing them evenly throughout.
- Retrieve the chilled base and spread the creamy filling uniformly across the surface. Use a spatula to create a smooth, even layer.
- Cover the cheesecake and refrigerate for 6-8 hours, or preferably overnight, allowing it to set completely and develop a rich, creamy consistency.
- Melt chocolate using a double boiler or microwave, ensuring a smooth, glossy finish. Drizzle the melted chocolate artfully across the top of the chilled cheesecake.
- Whip additional cream with powdered sugar until it forms stiff peaks. Transfer to a piping bag and create elegant swirls around the edges of the cheesecake.
- Garnish with whole and crushed mini eggs, strategically placing them to create an appealing and tempting presentation. Serve chilled and enjoy.
Notes
- Crush biscuits thoroughly to ensure a compact, even base that holds together well when sliced.
- For gluten-free option, swap traditional digestive biscuits with gluten-free graham crackers or almond flour-based cookies.
- Chill cream cheese to room temperature before mixing to prevent lumpy texture and create smoother filling.
- Use high-quality chocolate for drizzling to enhance overall flavor and presentation of the dessert.
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 426
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg