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Mini Eggs cheesecake
Prep time
 30 '
Total time
 270 '
12
Ingredients
280 g
chocolate
digestive biscuits
140 g
butter
, melted
2 x 296 g bags of
Cadbury Mini Eggs
560 g
Philadelphia Original
600 ml
double cream
, lightly whipped
140 g
icing sugar
, sifted
Juice of 0.5 a
lemon
Ingredients
Instructions
Place the biscuits in the bowl of a food processor and whizz into crumbs.
Stir in the melted butter until the mixture resembles damp sand. Press into the base of a 20 cm springform tin.
Roughly crush 350 g of the Mini Eggs. Place in a bowl and add the Philadelphia, all bar three tablespoons of the whipped cream, icing sugar, cream cheese and lemon juice. Fold gently until fully combined.
Spread the mixture over the top of the biscuit base and smooth the top with the back of a spoon or a palette knife.
Chill for at least four hours or overnight.
Carefully remove the cheesecake from the tin. Dollop the remaining whipped cream on top and use to hold the remaining Mini Eggs in place as decoration.
Tips
Tip
Nutritional
Information
Typical values
Per recipe
Energy
41407.0 kj
Energy
9888.0 kcal
Fat
720.0 g
Carb
776.4 g
Protein
103.2 g
Saturated fat
411.6 g
Salt
3.2 g
Dietary fibre
13.2 g
Sugars
547.2 g
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