White Chocolate Mini Egg Cheesecake | Easter Treats

It’s that time of year again when we all eat far too much chocolate, but it’s okay because it’s Easter! I love baking, and I love it, even more, when chocolate is involved. I saw this recipe on Facebook and had to try it out for myself, especially as mini eggs are one of my fave chocolates, and cheesecake is one of my fave desserts.

It’s really easy to make and requires zero baking! So as long as you’ve got a fridge and the following ingredients, you’re good to go!

And if you don’t like mini eggs, don’t worry, you can always swap them out for your favorite chocolates. I really like it with Galaxy chocolate, Smarties or M&M’s!

White Chocolate Mini Egg Cheesecake

Working Time: 20 minutes

Chilling Time: 2 hours

Total Time: 2 hours 20 minutes

Serves: 8

Ingredients

  • 100 g digestive biscuits
  • 40 g butter
  • 250 g cream cheese
  • 100 g caster sugar
  • 175 g white chocolate
  • 150 ml double cream
  • 1½ tsp vanilla extract
  • 240 g Cadbury Mini Eggs (about 3 bags)
  • 2 Kinder Eggs (for decoration)

Method

  1. Line a round, loose bottom baking tin (about 18cm) with grease-proof paper.
  2. Crush the digestive biscuits.
  3. Melt the butter and mix it in with the digestive biscuits.
  4. Put the mixture into the baking tin and use the back of a spoon to press it flat.
  5. Put this in the fridge to chill.
  6. Melt the white chocolate in a bain-marie over low heat, stirring constantly.
  7. Once the chocolate has completely melted, set aside to cool.
  8. Break up HALF of your Mini Eggs.
  9. Whip the double cream until it forms soft peaks.
  10. Add the cooled chocolate to the whipped cream, and whisk together.
  11. Add the cream cheese, caster sugar, and vanilla extract. Then whisk into the cream and chocolate mixture until combined and thick.
  12. Fold in the crushed Mini Eggs.
  13. Remove the tin from the fridge and add the cheesecake mixture.
  14. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Then smooth the top down.
  15. Refrigerate the cheesecake until set (usually a couple of hours).
  16. Once set, carefully remove from the tin.
  17. Decorate the cheesecake with the remaining Mini Eggs, Kinder Eggs, and any white chocolate you have remaining.
  18. Serve.

This recipe is egg-free and suitable for vegetarians. Also, you can swap the digestive biscuits out for a gluten-free alternative to make it gluten-free.

Enjoy!

Daisy xo

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