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  • Mini Eggs Cheesecake
 

Tuesday, 05 April 2022 / Published in Recipes

Mini Eggs Cheesecake

Recipe by: cadbury.com.au
Serves:  12
Time: 20mins + overnight chilling time

Ingredients

  • 280g chocolate digestive biscuits
  • 140g butter, melted
  • 2 x 296 g bags of CADBURY Mini Eggs
  • 500g PHILADELPHIA Original
  • 180g CADBURY Baking White chocolate block or 180g CADBURY Baking White Melts, melted
  • 600ml double cream, lightly whipped
  • 140g icing sugar, sifted
  • Juice of ½ a lemon

Method 

  • 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.
  • Melt the white chocolate, and leave to cool
  • Roughly crush 350 g of the Mini Eggs. Place in a bowl and add the PHILADELPHIA, all bar three tablespoons of the whipped cream, melted white chocolate, 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.
Tagged under: Cadbury, Dessert, Easy, Family

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