No Bake Mini Egg Cheesecake

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:

1. Crush the digestive biscuits until they resemble coarse sand, then mix them with the melted butter.
2. Divide the biscuit mixture evenly among 4 tumbler-sized glasses, pressing down gently to form the base.
3. Roughly crush the Mini Eggs, setting aside a handful for topping.
4. 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.
5. 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.
6. Layer the remaining cheesecake mixture on top, then finish with the remaining crushed Mini Eggs.
7. Chill the cheesecakes in the refrigerator until set and ready to serve.
8. Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 People