No-Bake Mini Egg Cheesecake
Servings: 12 slices
A showstopping no-bake mini egg cheesecake with Terry's chocolate orange mini eggs, a Lotus biscuit base and a deep Philadelphia and double cream filling.
For the base
- 250 g Lotus biscuits
- 100 g unsalted butter melted
For the filling
- 520 g Philadelphia cream cheese at room temp (1x340g tub and 1x180g tub)
- 100 g caster sugar
- juice of half a lemon
- 1 tsp vanilla extract
- 450 ml double cream
- 240 g Terry's chocolate orange mini eggs chopped or crushed
For the topping
- 160 g Terry's chocolate orange mini eggs chopped or crushed (some whole)
Crush the biscuits into crumbs by using a food processor or put the biscuits into a ziplock bag and bash them up with a rolling pin.
Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.
Tip the biscuit mixture into a 20cm 8-inch loose-bottomed tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.
Add the room temperature cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and vanilla extract and beat again for 30 seconds or so.
In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cream cheese mixture.
Using a sharp knife (or freezer bag and rolling pin) cut the mini eggs up. Pour the mini eggs into the cheesecake filling and fold gently until they are evenly dispersed.
Transfer the cheesecake filling on to the top of the biscuit base smoothing the top with the back of a spoon.
Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
When the cheesecake has set, remove it from the pan using a sharp knife. Pile the chocolate orange mini eggs on top for decoration.
- There are loads of recipes for cheesecake that tell you to pour the double cream into the cream cheese mixture and whip together. I advise you to whip the double cream separately. Most people know what stiff peaks of double cream looks like, whereas you might not whip the filling enough if you pour it straight in. This method works and your cheesecake WILL set!
- Please make sure you are using room temperature full-fat cream cheese, preferably Philadelphia or your cheesecake won't set.
- The mini eggs are quite tricky to cut so please use caution if you're cutting them with a sharp knife. Alternatively, put them in a freezer bag and bash them with a rolling pin.
- My favourite tin for making cheesecake is the (affiliate link) Paul Hollywood 20cm (8 inch) loose bottomed tin.
- You will need to chill this cheesecake for at least 6 hours but overnight in the fridge is best. You could even make it 2 days in advance if you want to.
- To release the cheesecake from the base of your tin, run a sharp knife around the bottom edge of the cheesecake and ease it off the tin.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Mini Egg Cheesecake freezes well (without any decoration) for up to 3 months.
Calories: 643kcal | Carbohydrates: 11g | Protein: 3g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 117mg | Sodium: 154mg | Potassium: 88mg | Sugar: 10g | Vitamin A: 1341IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg