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Mini Egg Cheesecake

This Mini Egg Cheesecake has a biscuit base, a colourful Mini Egg filled cheesecake topped with double cream and more Mini Eggs. 
Prep Time40 minutes
Setting and Decorating Time8 hours 30 minutes
Total Time9 hours 10 minutes
Course: Dessert
Cuisine: cheesecake
Keyword: Cheesecake, Mini Egg
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Biscuit Base

  • 125 g Unsalted Butter or Stork
  • 350 g Digestives or Hobnobs

For the Cheesecake

  • 800 g Full-Fat Soft Cheese
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • Pink Food Colouring
  • Yellow Food Colouring
  • Purple Food Colouring
  • 160 g Mini Eggs

For the Decoration

  • 300 ml Double Cream
  • Mini Eggs

Instructions

To Make the Biscuit Base

  • In a food processor blitz your biscuits to a crumb. Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand. 
  • Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level. 
  • Leave to one side.

To Make the Cheesecake

  • In a bowl whisk the soft cheese, until it is nice and thick
  • Add in the double cream and vanilla extract and whisk again until the mixture becomes thick and creates soft peaks.
  • Split the mixture between four bowls. To one of the bowls add the pink food colouring, to the other add the purple and to the third add the yellow. Leave the fourth bowl uncoloured.
  • Add each colour of mixture to a separate piping bag and either cut off around 1cm off the tip or use a large round nozzle.
  • Add blobs of each colour on top of your biscuit base. Remember and make sure you get right up to the sides of the tin and cover the entire biscuit base.
  • Once the biscuit base is covered sprinkle over some Mini Eggs.
  • Pipe over more of the cheesecake mixture until the Mini Eggs are completely covered and add another layer. Repeat until you have no cheesecake mixture left.
  • Smooth the top of the cheesecake using a palette knife or cake smoother. The colours should start to merge together but not mix.
  • Put the cheesecake into the fridge overnight or for a minimum of 4 hours.

To Decorate

  • Once the cheesecake has set remove it from the tin and place it onto your serving plate.
  • If the sides of the cheesecake are looking a little splodgy, smooth them out using a knife of cake smoother. The colours should merge but not mix.
  • In a bowl whisk the double cream until thick and it forms soft peaks.
  • Pipe the cream onto the top of the cheesecake and decorate with any leftover Mini Eggs.

Notes

  • This Mini Egg Cheesecake will last in the fridge for up to 3 days.