How to make a Mini Egg No Bake Cheesecake | Easter Recipes

Not for the faint of heart, our Mini Egg Cheesecake is perfect for those with a sweet tooth looking for a party piece. The addition of lemon juice helps cut through the sweetness to prevent it becoming overwhelming, whilst the crushed Mini Eggs running throughout the cheesecake add a satisfying crunch.
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INGREDIENTS
230g crushed digestive biscuits
150g melted butter
565ml double cream
140g icing sugar
320g cream cheese
½ lemon (juice)
560g Mini Eggs
METHOD
1. Add the crushed biscuits and melted butter to a large mixing bowl and mix well.
2. Add the mixture to a 7" springform tin, flatten and compress with the back of a spoon and refrigerate for 30 minutes.
3. Whip the cream in a large mixing bowl before adding the icing sugar, cream cheese and lemon juice and mix well.
4. Crush 400g of Mini Eggs and stir through the mixture.
5. Spoon on top of your now set biscuit base, using a spatula to smooth the top. Refrigerate for four hours or overnight if possible.
6. Crush the remaining Mini Eggs and scatter on the top of your cheesecake before serving.