Mini Egg No Bake Cheesecake Slices

Cheesecake is always a good idea, especially these mini egg no bake cheesecake slices.

If you’re a fan of the simpler things in life, these cheesecake slices are for you! They are like a traditional cheesecake, just in slice form – you have a buttery biscuit base, mini egg vanilla cheesecake, topped with freshly whipped sweetened cream and mini eggs – the perfect easter treat, you can make and forget.

May not be the most festive for Easter but in a subtle way, its more than enough!

Anyway, lets get started, shall we?

 

Base:

250g digestive biscuits.

100g butter, melted.

Cheesecake:

600g soft cheese, t room temperature.

100g icing sugar.

2 tsp vanilla extract.

250g mini eggs, roughly crushed.

300ml double cream, cold from the fridge.

 

Topping:

300ml double cream, cold from the fridge.

50g icing sugar.

1 tsp vanilla extract.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your 9×9 inch square cake pan and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.

To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.

Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.

Transfer then mixture into the base of your lined 9×9 inch square cake tin and spread it around and compress it to secure in place.

To make the filling, place the soft cheese, icing sugar along with the vanilla extract into a bowl and beat until they are fully incorporated. All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.

Now go ahead and add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well.

Now is the perfect time to add the mini eggs in, just fill them into the mixture, just until hey are fairly distributed throughout the mixture.

Pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can.

You can place these in the fridge to firm up for a couple of hours (I recommend making this the night before you need it, that way you’re not just waiting for the cheesecake to set).

For the whipped cream topping, simply place double cream, icing sugar and vanilla into a bowl and whip until it’s thickened to stiff peaks. Place into a piping bag fitted with a star nozzle and set aside until needed.

To finish the cheesecake, slice the tray into as many or as few slices as you’d like, then  pipe over a zigzag of freshly whipped cream and then sprinkle over some grated dark chocolate.

Don’t forget to finish off the cheesecake squares with one of each coloured mini egg on top and you’re done.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.