No Bake Mini Egg Cheesecake - 2 Servings
A small batch recipe, making just 2 servings. Each cheesecake has a biscuit base topped with a creamy cheesecake that has crushed chocolate mini eggs folded through.
Equipment
- 1 Medium sized mixing bowl
- 1 Whisk
- 1 rolling pin or sharp knife
- 2 serving glasses, jars or pots
Ingredients
- 40 grams crushed plain biscuits
- 100 grams cream cheese
- 30 grams icing sugar
- 100 grams cream
- 50 grams mini eggs
Instructions
- 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 roling pin or by carefully chopped the mini eggs into small chunks. Leaving back 1 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 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.