Mini Eggs cheesecake

12

Prep time 30 min

Total time 270 min

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

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The makings of the

Mini Eggs cheesecake

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.

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Enjoy your

Mini Eggs cheesecake

Nutritional Information

Typical values	Per serving
Energy	3450.6 kj
Energy	824.0 kcal
Fat	60.0 g
Carb	64.7 g
Protein	8.6 g
Saturated fat	34.3 g
Salt	0.3 g
Dietary fibre	1.1 g
Sugars	45.6 g

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