Mini Egg Cheesecake Recipe
Indulge in this delightful Mini Egg Cheesecake, an irresistible dessert that combines the creamy richness of cheesecake with the playful charm of mini chocolate eggs.
Equipment
- 1 Springform pan 8-inch recommended for this recipe
- 1 Mixing Bowl For mixing the cheesecake filling
Ingredients
- 150 g Digestive biscuits Crushed
- 75 g Unsalted butter Melted
- 400 g Cream cheese Softened
- 100 g Caster sugar
- 1 tsp Vanilla extract
- 2 Eggs Beaten
- 100 g Mini chocolate eggs Chopped, plus extra for topping
Instructions
- Preheat the oven to 150°C (300°F).
- Mix the crushed digestive biscuits with melted butter and press into the base of the springform pan. Chill in the fridge while preparing the filling.
- Beat the cream cheese, sugar, and vanilla extract in a mixing bowl until smooth.
- Gradually add the beaten eggs, mixing well after each addition.
- Fold in the chopped mini chocolate eggs.
- Pour the cheesecake mixture over the chilled biscuit base.
- Bake in the oven for 35-40 minutes or until the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside to cool gradually with the door slightly ajar.
- Once cooled, chill in the fridge for at least 4 hours or overnight.
- Before serving, decorate with extra mini chocolate eggs on top.
Notes
For a fun twist, try using different flavored mini chocolate eggs or add a swirl of melted chocolate into the cheesecake filling.
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 28gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 125mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 43500IUVitamin C: 0.4mgCalcium: 750mgIron: 0.2mg
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