Mini Egg no bake cheesecake pots
- Recipe by Rosie Morgan -
Pink Haired Pastry Chef
A WORD FROM THE CHEF
This recipe is so incredibly easy and makes just two servings. Cadbury Mini Eggs are fabulously popular here around Easter time and rightly so. They are little egg shaped chocolates that are coated in a crispy sugar shell. In this recipe, the mini eggs are crushed and added to the cheesecake mix to create a beautiful contrast in flavour and texture.
INGREDIENTS
40 grams crushed plain biscuits
100 grams cream cheese
30 grams icing sugar
100 grams cream
50 grams mini eggs
METHOD
In a mixing bowl, add the cream cheese and icing sugar.
Whisk together until smooth.
Add the cream and whisk again until smooth and thick.
Crush the mini eggs by smashing the packet with a rolling pin or by carefully chopped the mini eggs into small chunks.
Leaving back one tablespoon for decoration, add the remaining crushed mini eggs to the cheesecake mix and mix together until combined.
Divide the biscuit crumbs between the two serving glasses or containers.
Top with the mini egg cheesecake, divided into both serving glasses.
Serve immediately or cover and store in the fridge for up to three days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
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