Description
A delicious no-bake mini egg cheesecake with a creamy filling and crunchy base.
Ingredients
Scale
- 1 1/2 cups crushed digestive biscuits
- 1/4 cup melted butter
- 1 cup cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped cream
- 1/2 cup mini chocolate eggs, crushed
- Extra mini eggs for decoration
Instructions
- Mix crushed biscuits with melted butter and press into mini cheesecake molds.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream and crushed mini eggs.
- Spoon filling over the biscuit base and smooth the top.
- Chill for at least 2 hours.
- Decorate with extra mini eggs before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chill for at least 2 hours for firmness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: mini egg cheesecake, no-bake cheesecake, Easter dessert