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Mini Egg Cheesecake

Serves 10-12

My family love cheesecake and any occasion is always improved with the addition of a homemade cheesecake. 


If you love Cadbury mini eggs as much as I do, I'm sure this cheesecake recipe will become a firm favourite for you every Easter!

Biscuit Base:

250g Digestives

100 g Butter, melted

Cheesecake Filling:

350g Cream Cheese

250g Mascarpone cheese

100g Icing Sugar

284ml Double Cream

2 tsp Vanilla Extract

300g Mini Eggs, chopped (reserve 100g to decorate the top)



  1. Blitz the biscuits in a food processor, or smash them up in a bag. Add the melted butter.

  2. Tip the biscuit mix into an 8"/20cm springform tin and press down firmly, then chill while you make the filling

  3. Mix the cream cheese, mascarpone, icing sugar and vanilla extract, until smooth, I prefer to use an electric hand mixer. Pour in the double cream and continue to whisk the mixture until it starts to thicken. Once thick, fold through the chopped mini eggs, then pour the whole mix over the biscuit base and spread evenly. Leave to set in the fridge, for 4-6 hours but preferably overnight. 

  4. When ready to serve, remove the cheesecake from the fridge (I like to a run a hot spatula around the edge of the tin, pop the cheesecake onto the serving plate then decorate with the remaining whole mini eggs.

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