No Bake Mini Egg Cheesecake
/Happy Easter friends and family! For the past few Easters my kids have been requesting a Mini Egg cheesecake so I thought I would share the recipe that I have modified from a few Pinterest searches into the one my kids really love!
I use a 9.5 inch springform pan for mine, but you could really make this in any size (obviously the depth of the cheesecake would differ) or even in a basic rectangular cake pan. Because it isn’t cooked/baked I think the vessel in which you create it in is a little forgiving. And it will taste so good it won’t matter in the end!
Ingredients:
1 1/2 cup Oreo Baking Crumbs (you can also blend up full sized cookies in a food processor)
2/3 cup butter, melted
1 2/3 cup Mini Eggs, chopped into small bits
2 1/3 cup whipped cream
3/4 powdered sugar
2 x 250 gram cream cheese (full fat)
juice of half a lemon
Directions:
Mix the Oreo crumbs and melted butter together and press firmly into the base of your pan.
Whip the cream and then add in the icing sugar (if you have a sifter you can use it as it will help the sugar incorporate easier), cream cheese (I like to cut it into chunks as it makes blending it in easier) and lemon juice until nice and light.
Fold in by hand the Mini Eggs.
Add this mixture to the top of your crust and finish into a smooth surface. Chill for 3 hours or overrnight.
Topping:
1 1/4 cup of Mini Eggs
1 cup whip cream, whipped as garnish on side
I like to add Mini Eggs to the top and after cutting each slice add some whip cream to the side.
I hope your family enjoys this easy No Bake Cheesecake recipe!
