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Ingredients:
- 150 g Digestive biscuits
- 75 g Unsalted butter, melted
- 300 g Mini Cadbury’s Mini Eggs
- 300 ml Double cream, whipped to soft peaks
- 50 g Icing sugar
- 300 g Philadelphia cream cheese, full fat
- 2 tsp Lemon juice
Instructions:
- Crush the digestive biscuits until they resemble coarse sand, then mix them with the melted butter.
- Divide the biscuit mixture evenly among 4 tumbler-sized glasses, pressing down gently to form the base.
- Roughly crush the Mini Eggs, setting aside a handful for topping.
- In a large mixing bowl, combine the whipped cream, icing sugar, cream cheese, lemon juice, and about one-third of the chopped Mini Eggs. Gently fold until fully combined.
- Spoon half of the cheesecake mixture into the glasses on top of the biscuit base. Sprinkle another third of the Mini Eggs over the cheesecake layer.
- Layer the remaining cheesecake mixture on top, then finish with the remaining crushed Mini Eggs.
- Chill the cheesecakes in the refrigerator until set and ready to serve.
- Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 People