Now I don’t know about you, but I’m definitely more of a sweet than
savoury person. Now while I’m not the greatest cook, I do make a pretty mean pudding. And one of my absolute favourite puddings to make, and eat, is a cheesecake. But seeing as we’re coming up to Easter, and having been inspired by so many mini egg cheesecake recipes online. I thought I’d turn my usual recipe into a mini egg cheesecake recipe. Because everything is better with Mini Eggs on, right?
So if you fancy making, what must be one of the easiest puddings ever. Here’s what you need, and what you need to do:
INGREDIENTS
- 300g Chocolate Hobnobs
- 150g unsalted butter
- 360g mini eggs, plus more to decorate
- 2 x 280g Philadelphia
- 550ml double cream
- 140g icing sugar
Start by crushing the biscuits, now I’m quite lazy and have to say that I add mine to a food processor. You want quite a fine consistency.
Next add the melted butter to your crushed biscuits and mix them together before pressing the mixture into the bottom of your tin.
Then chop your 360g of Mini Eggs in half. Now I should add – chopping mini eggs isn’t easy. So I would use a rolling pin to bash the mini eggs while they’re still in the packet.
Next you need to whip the cream until it forms small peaks. And then in a separate bowl, fold together the icing sugar and cream cheese. Before adding that to the whipped cream and then folding in the mini eggs until they’re all combined.
Once it’s combined, add the mixture to your biscuit base and chill for a couple of hours.
And then comes the best part, add as many, or as little, mini eggs as you want to the top of the cheesecake to decorate.
What do you think of this recipe? Would you make it for Easter?
