This is not just any mini egg cheesecake, this cracking dessert is made with a Lotus biscuit base a deep Philadelphia and double cream filling packed with irresistible Terry's chocolate orange mini eggs.
It tastes absolutely divine and will make an incredible showstopper for Easter.
I've given this cheesecake a Lotus Biscoff biscuit base because I know how much you guys love Lotus. As always you can you use pretty much any biscuits that take your fancy. Hobnobs, Digestives or Graham Crackers will all work just as well.
The cheesecake is, of course, jam-packed with Terry's chocolate orange mini eggs, it has a Philadelphia and whipped cream filling that is thick, light and positively dreamy.
I've used almost exactly the same cheesecake recipe as I did for my Lemon Cheesecake. This base recipe for cheesecake always sets well, is really easy and isn't a faff to make.
I used a small amount of lemon juice because it helps the cheesecake to set, added vanilla extract for flavour and the star ingredient: chocolate orange mini eggs.
Terry's Chocolate Orange Mini Eggs
The mini eggs have the flavour of the chocolate orange we all know and love. They've already caused a bit of a sensation on social media with people desperate to get their hands on some.
I eventually found them in Tesco, they cost £1.00 for an 80g bag. Naturally, I bought 12 bags much to the surprised looks from the cashier who must have wondered why I was going Easter crazy in January!
The shells are quite a bit harder than the original mini eggs. The eggs are bright orange in colour which transferred slightly to the cheesecake turning it into a pastel orange - very fitting for Easter.
I toyed with the idea of adding orange flavouring to the recipe but I'm glad I didn't because the mini eggs are strong enough to flavour the entire cheesecake.
No-Bake Deep-Filled Cheesecake
This is a very deep cheesecake and if you wanted to, you could safely halve the filling ingredients and you'd still end up with a decent-sized cheesecake.
Likewise with the mini egg topping - I'll admit I went a bit "extra" and heaped over two bags. Feel free to reduce the amount to suit your taste and budget.
OR...increase the mini eggs and have a whole mountain of them!
I'm not the boss of you ;-)
Showstopper Easter Dessert
If you're looking for the Easter wow factor. You've found it.
Seriously, it's a dream come true for all you mini egg/Terry's/cheesecake lovers and it is so SO easy to make.
So, pull up a pew in mini egg cheesecake heaven and let's get baking shall we?
How to make a Mini Egg Cheesecake
Step One: Crush the biscuits into crumbs by using a food processor or put the biscuits into a ziplock bag and bash them up with a rolling pin.
Step Two: Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.
Step Three: Tip the biscuit mixture into a 20cm 8-inch loose-bottomed tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.
Step Four: To make the mini egg cheesecake filling, add room temperature cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and vanilla extract and beat again for 30 seconds or so.
Step Five: In a separate bowl whisk the double cream to stiff peaks.
Very gently fold the whipped cream into the cream cheese mixture.
Step Six: Using a sharp knife (or freezer bag and rolling pin) cut the mini eggs up. Pour the mini eggs into the cheesecake filling and fold gently until they are evenly dispersed.
Step Seven: Transfer the cheesecake filling on to the top of the biscuit base.
Smooth the filling with the back of a spoon.
Step Eight: Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
Step Nine: When the cheesecake has set, remove it from the pan using a sharp knife. Pile the chocolate orange mini eggs on top for decoration.
Top Tips
- There are loads of recipes for cheesecake that tell you to pour the double cream into the cream cheese mixture and whip together. I advise you to whip the double cream separately. Most people know what stiff peaks of double cream looks like, whereas you might not whip the filling enough if you pour it straight in. This method works and your cheesecake WILL set!
- Please make sure you are using room temperature full-fat cream cheese, preferably Philadelphia or your cheesecake won't set.
- The mini eggs are quite tricky to cut so please use caution if you're cutting them with a sharp knife. Alternatively, put them in a freezer bag and bash them with a rolling pin.
- My favourite tin for making cheesecake is the (affiliate link) Paul Hollywood 20cm (8 inch) loose bottomed tin.
- You will need to chill this cheesecake for at least 6 hours but overnight in the fridge is best. You could even make it 2 days in advance if you want to.
- To release the cheesecake from the base of your tin, run a sharp knife around the bottom edge of the cheesecake and ease it off the tin.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Mini Egg Cheesecake freezes well (without any decoration) for up to 3 months.
FAQ
A loose bottom tin because the sides are higher so you can make really deep cheesecakes with lots of filling.
I use a 20cm 8-inch loose-bottomed tin.
The double cream probably wasn't whipped enough or it didn't have a high enough fat content (see below) or you didn't use full-fat cream cheese.
You can make the base and filling and leave it in the fridge for 3 days before decorating and eating.
Double cream is the UK equivalent of heavy or whipping cream it has 48% fat. However, I believe that in the US whipping cream is around 35% fat and 38% fat in Canada.
If the cream you're using doesn't have a high enough fat content then you'll end up with a soupy mess.
Look for cream with a high fat content or substitute for cool whip.
You can also reduce the whipping cream to 300ml (1 ¼ cups) Increase the cream cheese to 680g (3 8 ounce blocks) and add 60g (¼ cup) sour cream.
Yes, you can freeze the cheesecake without any mini egg topping decoration for up to 3 months.
More Tempting Easter Recipes
No-Bake Mini Egg Cheesecake
A showstopping no-bake mini egg cheesecake with Terry's chocolate orange mini eggs, a Lotus biscuit base and a deep Philadelphia and double cream filling.
Ingredients
For the base
- 250 g Lotus biscuits
- 100 g unsalted butter, melted
For the filling
- 520 g Philadelphia cream cheese, at room temp (1x340g tub and 1x180g tub)
- 100 g caster sugar
- juice of half a lemon
- 1 tsp vanilla extract
- 450 ml double cream
- 240 g Terry's chocolate orange mini eggs, chopped or crushed
For the topping
- 160 g Terry's chocolate orange mini eggs, chopped or crushed (some whole)
Instructions
- Crush the biscuits into crumbs by using a food processor or put the biscuits into a ziplock bag and bash them up with a rolling pin.
- Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.
- Tip the biscuit mixture into a 20cm 8-inch loose-bottomed tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.
- Add the room temperature cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and vanilla extract and beat again for 30 seconds or so.
- In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cream cheese mixture.
- Using a sharp knife (or freezer bag and rolling pin) cut the mini eggs up. Pour the mini eggs into the cheesecake filling and fold gently until they are evenly dispersed.
- Transfer the cheesecake filling on to the top of the biscuit base smoothing the top with the back of a spoon.
- Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
- When the cheesecake has set, remove it from the pan using a sharp knife. Pile the chocolate orange mini eggs on top for decoration.
Notes
Top Tips
- There are loads of recipes for cheesecake that tell you to pour the double cream into the cream cheese mixture and whip together. I advise you to whip the double cream separately. Most people know what stiff peaks of double cream looks like, whereas you might not whip the filling enough if you pour it straight in. This method works and your cheesecake WILL set!
- Please make sure you are using room temperature full-fat cream cheese, preferably Philadelphia or your cheesecake won't set.
- The mini eggs are quite tricky to cut so please use caution if you're cutting them with a sharp knife. Alternatively, put them in a freezer bag and bash them with a rolling pin.
- My favourite tin for making cheesecake is the (affiliate link) Paul Hollywood 20cm (8 inch) loose bottomed tin.
- You will need to chill this cheesecake for at least 6 hours but overnight in the fridge is best. You could even make it 2 days in advance if you want to.
- To release the cheesecake from the base of your tin, run a sharp knife around the bottom edge of the cheesecake and ease it off the tin.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Mini Egg Cheesecake freezes well (without any decoration) for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 643Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 0gCholesterol: 117mgSodium: 154mgCarbohydrates: 11gSugar: 10gProtein: 3g
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