A decadent chocolate cheesecake packed with crushed Mini Eggs — the perfect Easter treat or year-round indulgence.
Ingredients
For the base
- 300g chocolate digestives
- 125g unsalted butter, melted
For the filling
- 600g full fat cream cheese (room temperature)
- 300ml double cream
- 150g icing sugar
- 200g milk chocolate, melted and cooled
- 1 tsp vanilla extract
- 150g Mini Eggs, crushed
For the topping
- Extra Mini Eggs
- Grated chocolate or melted chocolate drizzle (optional)
Method
1. Make the base
- Crush the chocolate digestives into fine crumbs.
- Mix with melted butter until fully coated.
- Press firmly into a 20cm springform tin, smoothing the surface.
- Chill for at least 30 minutes.
2. Make the filling
- Beat the cream cheese, icing sugar and vanilla until smooth.
- In a separate bowl, whisk the double cream to soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Pour in the cooled melted chocolate and fold until fully combined.
- Stir through the crushed Mini Eggs.
- Spoon the mixture onto the chilled base and level the top.