Recipes
Mini Egg Cheesecake

Mini Egg Cheesecake | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Mini Egg Cheesecake | Recipe

Name: Mini Egg Cheesecake
Cook time: 330 min
Yield: 10 Personen
Ingredients: 200 g digestive biscuits; 85 g melted butter; 1 tbsp JS Sweet Allrounder; 7 small bags Cadbury’s Mini Eggs; 550 g full-fat cream cheese; 100 g icing sugar; 1 lime; 450 g double cream

Nils, Head of Culinary Innovation & Experience

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

330 min

Difficulty:

Easy

Servings

Ingredients

For the base:
1 tbsp

Sweet Allrounder
The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
Discover more products
200 g

digestive biscuits
85 g

melted butter
For the filling:
7 small bags

Cadbury’s Mini Eggs
550 g

full-fat cream cheese
100 g

icing sugar
1

lime
450 g

double cream

Method

For the base, put the digestives and melted butter with the Sweet Allrounder into a food processor and blitz. Grease a 20 cm springform pan and line with baking paper. Spread the biscuit mixture into the bottom of the tin and press down well with a spoon.

Cut 360 g Cadbury’s Mini Eggs in half (or use the food processor to pulse) and mix with the cream cheese, icing sugar and the juice of the lime in a bowl. Whip the cream until stiff and gently fold into the cream cheese. Scrape out the filling onto the base, smooth it out and refrigerate for at least 5 hours.

Remove the cheesecake from the refrigerator and carefully loosen it from the pan. Serve on a pretty plate, topped with the remaining Mini Eggs.

Nutritional information: (Per serving)

Calories
812 kcal

Carbohydrates
57 g

Protein
13 g