Simple Mini Egg Chocolate Cheesecake

Sometimes the best recipes come from ingredients thrown together. And this recipe is very much that. Inspired by the fact I had a tub of cream cheese, half a bar of chocolate and some mini eggs leftover from other bakes. Truth be told when I made it I didn’t even know if it would work.

It did. And oh my goodness it was delicious. It didn’t hang around long and it seemed criminal to share my thrown together method. So here goes.

You will need:

200g biscuits, crushed

75g butter, melted

2 tbsp golden syrup

340g cream cheese

150g milk chocolate, melted

50g mini eggs, chopped

2 tbsp icing sugar

twirl bites, chocolate shavings etc for decoration

Mix together the crushed biscuits, melted butter and golden syrup until the biscuit crumbs are coated. Place into a lined 20cm loose bottom cake tin, pushing down hard to combine the crumbs and pop in the fridge.

Mix together the chocolate, cream cheese and icing sugar until combined. Then add the mini eggs. Mix until combined.

Pour the chocolate cream cheese mixture on top of the biscuit base. Smooth. Add mini eggs, chocolate decorations etc on top. Leave in the fridge for at least 4 hours to set.

Enjoy! I told you it was simple. But oh so delicious. And perfect for Easter celebrations.

Photos in the post were edited with Simply Autumn. You can find more recipes and ideas in my new Mini Magazine here.

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