Candy Egg Dessert (Print-Friendly Version)
A no-fuss treat with a buttery base, fluffy vanilla filling, and bursts of Cadbury Mini Eggs. A cheerful pick for Easter.
# Ingredients:
→ Biscuit Base
01 -
115g unsalted butter, melted
02 -
300g digestive biscuits (or graham crackers)
→ Creamy Vanilla Cheesecake
03 -
480ml heavy (double) cream
04 -
680g Philadelphia full-fat cream cheese
05 -
½ teaspoon kosher salt
06 -
180g confectioners' sugar (powdered sugar)
07 -
2 teaspoons vanilla extract or vanilla bean paste
08 -
400g crushed Cadbury Mini Eggs
→ Decoration
09 -
Optional chocolate curls
10 -
Extra Cadbury Mini Eggs
# Steps:
01 -
Cover the base of a 23cm (9-inch) spring pan with parchment paper. Crush the biscuits using a rolling pin inside a sealed bag or a food processor. Stir them into the melted butter, then press this mixture into the bottom and sides of the pan firmly. Cool in the fridge for 30 minutes or pop into the freezer for 15 minutes.
02 -
In one bowl, beat your cream cheese until it's completely smooth. In another, whip your heavy cream until stiff peaks form. Now combine the cream cheese with powdered sugar, salt, and vanilla, mixing until uniform. Gently fold in the whipped cream and lastly add the crushed Mini Eggs.
03 -
Spread the cheesecake mixture evenly over the chilled biscuit crust. Level the top and cover the pan. Pop it into the fridge for at least 6 hours (overnight works great) so it can firm up.
04 -
Take the cheesecake out of the pan and place it on a serving tray. Decorate the top using extra Mini Eggs and some chocolate shavings, if you like. Slice it up and enjoy this fun treat!
# Notes:
01 -
Stick to full-fat cream cheese for a sturdy and creamy texture.
02 -
Make sure your whipped cream reaches stiff peaks for the lightest filling.
03 -
Give the cheesecake enough time to fully set—overnight is your best option.
04 -
Run a warm knife along the edge before removing the cheesecake from the pan for clean results.