Mini Eggs cheesecake
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  • Prep time 30 '
  • Total time 270 '


  • 280 g chocolate digestive biscuits
  • 140 g butter, melted
  • 2 x 296 g bags of Cadbury Mini Eggs
  • 560 g Philadelphia Original
  • 600 ml double cream, lightly whipped
  • 140 g icing sugar, sifted
  • Juice of 0.5 a lemon


  • Place the biscuits in the bowl of a food processor and whizz into crumbs.
  • Stir in the melted butter until the mixture resembles damp sand. Press into the base of a 20 cm springform tin.
  • Roughly crush 350 g of the Mini Eggs. Place in a bowl and add the Philadelphia, all bar three tablespoons of the whipped cream, icing sugar, cream cheese and lemon juice. Fold gently until fully combined.
  • Spread the mixture over the top of the biscuit base and smooth the top with the back of a spoon or a palette knife.
  • Chill for at least four hours or overnight.
  • Carefully remove the cheesecake from the tin. Dollop the remaining whipped cream on top and use to hold the remaining Mini Eggs in place as decoration.


Nutritional Information

Typical values Per Serving
Energy 3450.6 kj
Energy 824.0 kcal
Fat 60.0 g
Carb 64.7 g
Protein 8.6 g
Saturated fat 34.3 g
Salt 0.3 g
Dietary fibre 1.1 g
Sugars 45.6 g