It wouldn’t be Easter without some sort of mini egg creation. The mini egg cheesecake for Easter is fast becoming what the Christmas cake is for the festive season. Here’s my offering. Feel free to decorate with reckless abandon but I think in this case less is more.
360g cream cheese – full fat
2 teaspoons vanilla extract
150ml double cream
100g icing sugar
80g mini eggs
1 mini Lindt bunny or bunny of choice
Grease and line an 8 inch loose bottomed cake tin.
Blitz your digestive biscuits in a food processor or bash to crumbs in wax wrap with a rolling pin.
Melt your butter in a large pan and add your biscuit crumbs. Stir in your biscuit crumbs making sure they all get coated in the buttery liquid. Stir a few times to combine fully.
Transfer to your lined cake tin and press down to form a base.
Pop in the fridge to chill while you get on with the topping.
In a large mixing bowl add your cream cheese, vanilla and icing sugar and beat until fully combined. Once you have a smooth and creamy consistency spoon over the base evenly and decorate.
Allow to set in the fridge for at least a few hours. I chill mine overnight.
Remove and serve straight from the fridge.