I made an easy Cadbury mini egg cheesecake recipe tastier with 1 simple common ingredient

There are so many different dessert recipes fitting for the Easter weekend, but this no-bake cheesecake is a no-brainer for me. You can easily whip up a make-ahead dessert that wows your guests, tastes delicious and is unbelievably easy to make. While this is a Cadbury mini egg cheesecake, you can tailor it by adding any of your favourite Easter chocolates.

For this recipe, I took inspiration from the incredible baker Jane Dunn, who is behind the food blog Jane’s Patisserie. Her recipe makes for the “most spectacular easter showstopper” in such a simple way. Like with the previous cheesecake I made following Nigella Lawson’s recipe, I decided to half the amount of cream cheese recommended and replace the other half with mascarpone cheese as it’s not as bitter and adds a richer and more decadent flavour. Balancing rich mascarpone with tangy cream cheese made for a truly ideal texture and flavour in every bite.

Also, Jane recommended topping the cheesecake off with whipped cream, however, I just opted for drizzles of melted chocolate and mini eggs.

Ingredients 

For the base

300g digestive biscuits

150g unsalted butter

For the filling

300g full-fat soft cream cheese

300g mascarpone cheese

100g icing sugar

300ml double cream

One teaspoon of vanilla extract

300g mini eggs, crushed

For the topping

50g milk chocolate, melted

100 to 200g mini eggs, half crushed

Method 

I started by blitzing the biscuits in my food processor to a fine crumb before adding in the melted butter and mixing.

I then tipped the mixture into a 20-inch springform tin and pressed down firmly, before leaving it to chill in the refrigerator whilst I got on with the filling.

Using a hand mixer, I whisked the cream cheese, mascarpone cheese, icing sugar and vanilla extract in a bowl until it was smooth.

I then poured in the double cream and continued to whip the mixture until it was lovely and thick. Alternatively, you can whip the cream separately until thick and fold it through the cream cheese mixture, but it does take a little longer.

It was then time to fold through the crushed-up mini eggs before spreading the filling onto the biscuit base evenly. I left it to set in the fridge, covered, overnight.

The next day, I carefully removed the cheesecake from the tin, which was surprisingly easy given that I hadn’t lined the tin.

For the topping, I piped on some melted chocolate before sprinkling on the crushed half of the mini eggs and placing a few whole mini eggs in the centre.

If you want to go the extra step, you can whip together 150 ml of double cream and two tablespoons of icing sugar and pipe on swirls.