Cheesecake with Mini Eggs

• vegetable oil↗

  for the tin

• Digestive biscuits200g g
• unsalted butter↗80g g

  melted

• Mini Eggs250g g

  or leftover Easter eggs

• full‑fat soft cheese↗400g g
• icing sugar↗150g g
• vanilla bean paste↗1 tsp tsp
• double cream↗400g g

Step-by-step instructions

1. 1

   Grease a 20 cm round baking tin with oil and line it with parchment paper. Transfer the Digestive biscuits into a food‑bag or the bowl of a kitchen processor and crush them into fine crumbs. Mix with the melted butter, then press the mixture into the bottom of the prepared tin and chill for 30 minutes.

2. 2

   Roughly chop half of the Mini Eggs. Beat the soft cheese together with the powdered sugar and vanilla paste until smooth, using an electric whisk. Clean the whisk, then whip the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the cheese mixture together with the chopped Mini Eggs. Spread the cheesecake mixture over the biscuit base, then smooth the surface with a spatula. Chill overnight.

3. 3

   The next day carefully release the cheesecake from the tin (you may need to run a knife around the edge to loosen it) and decorate with the remaining whole Mini Eggs.