Pudding Club – No Bake Mini Egg Cheesecake
This month’s pudding club request came from our reservations team ‘we’d love a mini egg cheesecake for Easter’ and thanks to the Taming Twins blog, we managed to pull it off!
Easy to make and no oven required, this cheesecake was whipped up in no time. We do have to share a note of warning though – when cutting the mini eggs in half, be careful, those eggs may be mini but they’re mighty and do not crack easily (mind you fingers)!
280g Digestive Chocolate Biscuits
140g Butter (unsalted)
630g Cadbury’s Mini Eggs (7 bags in total)
600ml Double Cream
140g Icing Sugar
2 x 280g Tubs of Philadelphia Cream Cheese (full fat)
Juice of Half a Lemon
Crush the biscuits until they look like lumpy sand.
Mix with the melted butter and press into your 7″ tin.
Chop the 360g of the Mini Eggs in half (mind your fingers)
Combine 550ml of the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 2 hours or even better, overnight.
Using a knife, remove the cheesecake from the tin.
Plop the remaining whipped cream (50ml) on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).