Ingredients:

  • 100 g slightly salted butter
  • 200 g digestive biscuits
  • 300 g Cadbury
  • s Mini Eggs
  • 560 g full-fat cream cheese
  • 300 g double cream
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
  • 100 g whole Cadbury
  • s Mini Eggs for decoration
  • 75 g broken Mini Eggs for decoration

Instructions:

  1. Melt the butter in a small saucepan over low heat, then remove from heat.
  2. Crush the digestive biscuits in a bowl using the rolling pin until fine crumbs form.
  3. Combine the melted butter with the biscuit crumbs, mixing well.
  4. Press the mixture evenly into the base of the springform tin and chill in the fridge.
  5. Place 300g of Mini Eggs in a sealed plastic bag, then crush with a rolling pin.
  6. In a large bowl, combine cream cheese, double cream, caster sugar, and vanilla extract. Beat with an electric whisk until thickened.
  7. Fold in 225g of the crushed Mini Eggs, mixing thoroughly.
  8. Remove the biscuit base from the fridge and pour the topping mixture over it. Spread out evenly using a table knife.
  9. Top the cheesecake with whole Mini Eggs and sprinkle with the reserved broken Mini Egg pieces.
  10. Cover with cling film and refrigerate for at least 3 hours, preferably overnight, to set.
  11. Release the cheesecake from the springform tin and transfer to a serving plate.