Mini Eggs Cheesecake

Nothing screams Easter like a multi coloured, mini eggs, drip cheesecake (with some sneaky golden eggs for added bling, as my mother righlty said).

Easter has quickly snuck up on me, where is this year going? On the bright side, food shops are full of cheap deals on Easter chocolate, which I have been taking full advantage of. As it is only a week away, I thought it was finally acceptable to incorporate my favourite Easter treat into a no-bake cheesecake.

This Vanilla Layered Cheesecake riddled with Mini Eggs, is decorated with a (rather trendy) chocolate drip, golden eggs and MORE Mini Eggs, but it didn’t break the bank! I’m going to let you into a little secret, all the ingredients I used where purchased in Aldi, yes even the mini and golden eggs! If you are like my mum, a die hard mini eggs fan, you will notice the difference. However, it didn’t stop her from eating the entire chocolate nest full of them on top of the cheesecake, so they couldn’t have been that bad?!

Like my hokey pokey cheesecake, I used a lined 6 1/2 inch loose bottom tin, which makes it the ideal size for a treat for 2-6 people. If you only have a larger size tin, or want to make it for an Easter family gathering, then double the mixture. You will also need a disposable piping bag and a cling filmed small round bottom bowl or mug.

Ingredients

For base:

150 grams of digestive biscuits
50 grams of unsalted butter, melted

For filling:

375 grams of soft cheese (125 grams for each layer)
3 tsp of vanilla (1 tsp for each layer)
9 dessert spoons of icing sugar (3 dessert spoons for each layer)
3 dessert spoons of creme fraiche (1 dessert spoon for each layer)
300 ml of double cream (100 ml for each layer)
3 bags of mini eggs (17 mini eggs each layer)
pink, green and yellow food colouring

For decoration:

100 grams of milk chocolate, melted
1 bag of mini eggs
1 bag of Galaxy golden eggs

Method

Step 1: First, you need to make the biscuit base. Place the digestives in a large mixing bowl or zip lock bag, using the end of a rolling pin crush them into a fine crumb. Next, add the melted butter, and mix together until thoroughly combined. Pour into your lined tin, using the back of a tea spoon to pack the biscuits down. Place the tin in the fridge whilst you make the first layer.

Step 2: Place 125 grams of soft cheese, 1 tsp of vanilla, 3 dessert spoons of icing sugar and food colouring into your mixer. Wrap a tea towel over the top off your mixer, and mix the ingredients on a medium-low speed. If, like me, you are using sugar flair paste, use the tip of a tooth pick to add your colouring, keep adding a tiny bit until you get your desired colour.

Step 3: Remove the bowl from the mixer, and add the cream and creme fraiche. Using a spatula, stir both the ingredients together, if you need more food colouring add it now. Place the bowl back on the mixer, and whip on a medium-high speed until it is thick enough to hold its self.

Step 4: Remove the tin from the fridge, pour the mixture in and evenly spread. Clean up the sides of your tin, before placing in 17 mini eggs. Put the tin back in the fridge whilst you make the next two layers. Repeat steps 2-4 for the pink and yellow layers. Once complete, put the cheesecake in the fridge for 4 hours or over night.

Step 5: When the cheesecake has set remove it from the tin and place on a plate. Pour the melted chocolate into a disposable piping bag, and pipe the chocolate around the edge of the top of the cheesecake. Cover the bottom of a rounded bowl, mug or other object with cling film, swirl the rest of the melted chocolate over your rounded dish. Place in the fridge for half an hour, once it is set remove it from the dish and pop it in the centre of your cheesecake. Fill it with mini and golden eggs, leave it in the fridge until you want to serve it.