Mini Egg Easter Cheesecake Recipe [No Bake]
Mar 24, 2024 23:37:49 GMT -5
Post by Shoshanna on Mar 24, 2024 23:37:49 GMT -5
Mini Egg Easter Cheesecake Recipe [No Bake]
Timings:
Prep Time: 30 mins.
Chilling Time: 7 hours.
Total Time: 7 hours 30 mins.
Servings:
Serves: 8 - 12 people.
Ingredients:
For the biscuit base.
• 3⅛ cups (325g/11oz) Digestive Biscuits/Graham Crackers.
• 10½ tablespoons (150g/5oz) Butter, melted.
For the filling.
• 2¾ cups + 1 tbsp (650g/23oz) Mascarpone or Cream Cheese - full fat.
• ½ cup + 3 tbsp (100g/3½oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
• 1½ cups (275g/9½oz) Mini Eggs, crushed.
To decorate.
• ¾ cup + 1 tbsp (200ml/6.75 fl oz) Double Cream.
• 3 tbsp Milk and Dark Chocolate, grated.
• ½ cup (100g/3½ oz) Mini Eggs, Crushed.
• 16 Whole Mini Eggs.
Method:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl, add the melted butter, and mix until fully incorporated.
3. Press the mixture into a 20cm/8-inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes at less than 5°C.
5. Place the Mini Eggs in a bag and break them up with a rolling pin or something heavy.
6. Beat the cream cheese, icing sugar and vanilla extract until soft.
7. Add the double cream and whip together until the mixture forms and holds its shape.
N.B. Be careful not to overmix as you don’t want the mixture to split.
8. Pour the crushed mini eggs and fold them in using a spatula.
9. Spoon the mixture on the biscuit base and smooth it out with a spatula.
10. Place in the fridge for at least 7 hours but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Sprinkle the top with grated chocolate and pipe cream rosettes around the side of the cheesecake.
13. Add the crushed mini eggs to the centre of the cheesecake and top each cream rosette with a whole mini egg.
14. Keep in the fridge until ready to serve.
15. Mmm Scrummy!!!
Storage:
• Best served and eaten on the day it's made.
• Will keep for 3 days in the fridge at less than 5°C.
• Will keep for 1 month in the freezer at less than -18°C.
Timings:
Prep Time: 30 mins.
Chilling Time: 7 hours.
Total Time: 7 hours 30 mins.
Servings:
Serves: 8 - 12 people.
Ingredients:
For the biscuit base.
• 3⅛ cups (325g/11oz) Digestive Biscuits/Graham Crackers.
• 10½ tablespoons (150g/5oz) Butter, melted.
For the filling.
• 2¾ cups + 1 tbsp (650g/23oz) Mascarpone or Cream Cheese - full fat.
• ½ cup + 3 tbsp (100g/3½oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
• 1½ cups (275g/9½oz) Mini Eggs, crushed.
To decorate.
• ¾ cup + 1 tbsp (200ml/6.75 fl oz) Double Cream.
• 3 tbsp Milk and Dark Chocolate, grated.
• ½ cup (100g/3½ oz) Mini Eggs, Crushed.
• 16 Whole Mini Eggs.
Method:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl, add the melted butter, and mix until fully incorporated.
3. Press the mixture into a 20cm/8-inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes at less than 5°C.
5. Place the Mini Eggs in a bag and break them up with a rolling pin or something heavy.
6. Beat the cream cheese, icing sugar and vanilla extract until soft.
7. Add the double cream and whip together until the mixture forms and holds its shape.
N.B. Be careful not to overmix as you don’t want the mixture to split.
8. Pour the crushed mini eggs and fold them in using a spatula.
9. Spoon the mixture on the biscuit base and smooth it out with a spatula.
10. Place in the fridge for at least 7 hours but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Sprinkle the top with grated chocolate and pipe cream rosettes around the side of the cheesecake.
13. Add the crushed mini eggs to the centre of the cheesecake and top each cream rosette with a whole mini egg.
14. Keep in the fridge until ready to serve.
15. Mmm Scrummy!!!
Storage:
• Best served and eaten on the day it's made.
• Will keep for 3 days in the fridge at less than 5°C.
• Will keep for 1 month in the freezer at less than -18°C.