♡ mini egg cheesecake ♡

April 20, 2019

I love Easter as it’s such an amazing holiday - chocolate and religion. It brings family together and one of my favourite collaborative things - Easter baking. It’s been a seasonal thing for me and every year I’ve kept up with it - doing posts and sharing my creations!

I’m excited to carry this on as I’ve had this idea on my mind for a long time. Mini eggs are my favourite Easter chocolate and I just love making cheesecakes as they taste so much better homemade - combining the both is just a win win and I wanted to share my delicious creation and hope it inspires you all to make it.

 Ingredients ~  

250g of disgestive biscuits
 100g of melted butter
1 tbsp of vanillas extract
600g cream cheese
100g icing sugar
284ml pot of double cream

For the topping

1 bag of mini eggs
Flake or some soft chocolates

Method ~
* To make the base, line a loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.
* Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly so you’ve a clean soft base.
* Place the cream cheese, icing sugar and the vanilla extract in a bowl, then beat with an electric mixer until smooth. Tip in the double cream gradually and continue beating until the mixture is completely combined.
* spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
* To decorate, add the mini eggs in a pattern on the top, carefully placing them on so there’s a pattern.
* Leave to set in the fridge overnight.
* Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

Baking is so fun and I love sharing it with my friends and family when they enjoy my treats. Showing it on my blog is like the cherry on top. I love doing baking posts and hope to do more - sharing my creations and hopefully Inspiring you guys to bake too! You can see from the photo my base didn’t go too well and I need to spend more time on it.

Bailey ♡ xx