Mini Egg Easter Cheesecake Recipe [No Bake]

#MiniEggs #Cheesecake #NoBake
Mini Egg Easter Cheesecake Recipe [No Bake]
Looking for a delicious and easy dessert recipe? Check out my latest TH-cam video where I show you how to make Mini Egg Cheesecake without even turning on your oven! This creamy and indulgent treat is perfect for Easter or any special occasion. Watch now to satisfy your sweet tooth and impress your guests!
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.
Questions:
If you have any questions about this Mini Egg Cheesecake [No Bake] recipe then please leave me a comment and I will do my best to reply to you ASAP. I try my best to help.
Happy Baking Everyone!
#Baking #bake #NoBake #Scrummy #ScrummyTV #cheesecake #easter #Chocolate #minieggs

[@ScrummyTV]

If you have any questions about this Mini Egg Easter Cheesecake Recipe [No Bake] then leave a comment and I will help you ASAP.
Happy Baking Everyone! 🙂

[@dianebaker5243]

Scrummy looking cake. 👍🥰

[@ScrummyTV]

Thanks Diane x

[@beeohel6787]

Thanks for sharing Scrummy 🤗

[@ScrummyTV]

Thank you so much x

[@GrannyL]

Looks lovely 😋 x

[@ScrummyTV]

Thank you 😋

[@karinberonius8799]

Again. I need a replicator. I'd order this and tea. Earl Grey. Hot. 😋

[@ScrummyTV]

You and me both! Love an Earl or Lady Grey Tea x

[@karinberonius8799]

@@ScrummyTV 😋🫖

[@marvinm8446]

I like it 🥰🥰😋😋

[@ScrummyTV]

Thank you x

[@laurafage4349]

Can I have the recipe please

[@ScrummyTV]

The full recipe is under the video Laura if you select show more you will see it. Any problem finding it let me know x

[@samanthaburton9338]

Did u say we could use both cream cheese and marscaponi

[@ScrummyTV]

yes I use both and sometimes a 50/50 mix Samantha.