Ingredients
Scale
- 10.5 oz (300 g) digestive biscuits
- 5.3 oz (150 g) unsalted butter
- 7 oz (200 g) milk chocolate
- 17.6 oz (500 g) cream cheese
- 3.5 oz (100 g) icing sugar
- 1 tsp vanilla extract
- 10.1 fl oz (300 ml) double cream
- 7 oz (200 g) Mini Eggs (crushed)
- 5.1 fl oz (150 ml) double cream (for decoration)
- 1 tbsp icing sugar (for decoration)
- 1 tbsp cocoa powder (for decoration)
- 1.8 oz (50 g) milk chocolate (for drizzling)
- 3.5 oz (100 g) Mini Eggs (for topping)
- Sprinkles (optional)
Instructions
- Crush digestive biscuits and combine with melted butter.
- Press mixture into the base of an 8" springform pan and refrigerate.
- Melt milk chocolate and combine with cream cheese, vanilla, and icing sugar until creamy.
- Slowly incorporate melted chocolate and double cream, then fold in crushed Mini Eggs.
- Spread cheesecake mixture over the biscuit base and refrigerate for 5-6 hours or overnight.
- Decorate with melted chocolate, whipped cream, Mini Eggs, and sprinkles.
Notes
Use room temperature ingredients for better blending.
Avoid over-whisking the cream for desired thickness.
Graham crackers can substitute digestive biscuits if needed.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 60