Description

This festive no bake cheesecake features a buttery biscuit crust, creamy filling studded with Cadbury Mini Eggs, and a colorful candy topping. It’s perfect for Easter gatherings and easy to prepare ahead.

Ingredients

Scale

1 1/2 cups crushed digestive biscuits

6 tablespoons melted butter

16 ounces cream cheese at room temperature

1 cup heavy cream

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed Cadbury Mini Eggs

1/2 cup whipped cream for topping

whole Cadbury Mini Eggs for decoration

Instructions

1. combine crushed biscuits and melted butter and press into the base of an 8-inch springform pan

2. refrigerate the crust for 20 minutes to firm up

3. beat cream cheese and powdered sugar until smooth and fluffy

4. whip heavy cream to soft peaks and fold into the cheesecake mixture

5. stir in crushed Cadbury Mini Eggs until evenly distributed

6. spread the filling over the chilled crust and smooth the top

7. cover and refrigerate for at least 4 hours or overnight

8. run a knife around the pan edge and release the springform

9. top with whipped cream and whole Mini Eggs before serving

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18
Sodium: 200
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 32
Fiber: 1
Protein: 5
Cholesterol: 60

Keywords: no bake cheesecake, cadbury mini egg, easter dessert, mini egg cheesecake, spring desserts, easter cheesecake, holiday desserts, creamy cheesecake