If you’ve got any mini chocolate eggs lying around this Easter, why not add them to a cheesecake for a delicious pudding which is bound to please your family?
Cheesecakes are a delicious pudding option for Easter as they’re super quick and easy to make, super tasty and feed the whole family. I made Jane’s Patisserie’s Mini Egg cheesecake recipe recently and it went down a treat — here’s a step by step guide on how to recreate it for the perfect Easter treat.
Ingredients:
For the base:
300g digestive biscuits
150g melted butter
For the filling:
600g full-fat cream cheese
100g icing sugar
One teaspoon of vanilla
300ml double cream
300g mini eggs
For the topping (optional):
100ml double cream
Two tablespoons of icing sugar
Mini eggs
Method:
1. Start by blitzing the digestive biscuits into a fine crumb before adding in the melted butter. Give this a good stir to ensure it’s combined, and then pour it straight into a 20cm (8”) tin, pushing it down to ensure it is flat and even.
2. Place this into the fridge to set and make the filling. Put the cream cheese into a bowl, add the icing sugar and vanilla, and whisk until smooth.
3. Slowly pour in the double cream and whisk until thick.
4. Bash the mini eggs in a sandwich bag and then pour them into the cream cheese mixture, mixing to combine. Then, put this onto the biscuit base.
5. Set this in the fridge until firm and then decorate however you like. I whipped up some double cream with two tablespoons of icing sugar and piped this around the cheesecake before adding on some mini eggs.
Serve immediately for your guests, and if there’s any leftovers, this will keep in the fridge for a few days. Enjoy!
