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Dairy Council

Baking + Desserts

Mini egg Easter cheesecake

By Jill Stewart
Serves 8 – 10
By Jill Stewart


380g chocolate hob nobs

110g NI butter

540g cream cheese (3 tubs) 

225g icing sugar 

1 tsp vanilla extract 

250ml NI whipping cream 

240g mini eggs, crushed (3 packs) 

50g melted milk chocolate 

To decorate:

1 chocolate flake, crushed

160g mini eggs (2 packs) 

Serves 8 – 10


Crush the biscuits in a food bag with a rolling pin until really fine crumbs. In another food bag crush the mini eggs and set aside. 

Melt the butter in a large saucepan and then pour in the biscuit crumbs. Stir well to combine. Transfer into a

9 inch springform tin and press down firmly with the back of a spoon or a potato masher. Place into the fridge. 

Melt the chocolate in 30 second intervals in the microwave and set aside. 

Cream together the cream cheese, vanilla and icing sugar in a large bowl with a hand whisk. 

In another bowl lightly whip the cream with the hand mixer until it just holds its shape. Fold this gently into the cheese mixture – this takes a few minutes and will look lumpy before it combines. 

Add the crushed Mini Eggs and melted chocolate and combine – you want to keep a nice swirl so don’t overmix. 

Pour onto the chilled biscuit base and spread out evenly. Chill in the fridge for at least 4 hours but preferably overnight. Remove from the tin onto a serving plate. Add the crushed flake and some mini eggs.