Mini Egg No Bake Cheesecake
One of the things I love about Easter is the ingenuity in making desserts. My Instagram and Facebook timelines have been full of wonderful videos redefining what you can do with chocolate eggs. One such video I came across was by Taming Twins with a recipe for a No Bake Mini Egg Cheesecake. It looked so decadent yet so simple I knew I had to give it a try.
I was immediately struck by the soft, pastel colours which have such a vernal quality to them. The muted tones of the Mini Eggs and the bright, light cheesecake filling felt so evocative of spring.
Anyway, back to the cheesecake! It is so easy to make and requires no baking. I made the cheesecake the night before but you could make only a few hours before. Equipment wise, Sarah at Taming Twins recommends a loose-bottomed tin and I agree – it made it incredibly easy to lift the cheesecake up and out.
The process itself is very simple. Crush digestives in a food processor, or if you don’t have one, bash them with a rolling pin in a sealed sandwich bag. Be careful to check you don’t make any holes whilst bashing. Melt some butter and combine before pressing into a greased tin. The original recipe uses a 7” tin, I only had a 9” to hand but this was more than adequate.
The filling uses double cream (whipped), full fat cream cheese, some lemon juice and chopped mini eggs. Chopping the Mini Eggs was the longest part of the process as I found I had to individually chop each one. I found that one family bag of Mini Eggs was all I needed. It was strangely therapeutic chopping these mini eggs, especially given that I made this cheesecake on the last day of Lent so couldn’t eat any remnants let alone lick my fingers!