Chef Nigel's Mini Egg Cheesecake

Wednesday, 10 February 2021
A sweet proposal from Chef Nigel for this week's recipe! Let's make a Mini Egg Cheescake!


For the biscuit base
300g Hobnob biscuits
150g Unsalted butter

For the cheesecake filling
200g Milk chocolate
650g Creamed cheese
100g Icing sugar
1 Tsp Vanilla extract
300ml Double cream
200g Cadbury Mini eggs (crushed)
For the decoration
50g Milk chocolate
150ml Double cream
1 Tbsp Icing sugar
100g Cadbury Mini eggs


For the biscuit base:
Blitz the biscuits in a food processor or place them in a plastic food bag and bash them, until they are a fine crumb. Melt the butter and then mix with the crumbed biscuits. Place the mixture into the bottom of an 8”/20cm springform tin and refrigerate.

For the cheesecake filling:
Melt the chocolate carefully over a bain marie, or in a microwave until smooth. Leave to cool slightly. Add the cream cheese, icing sugar and vanilla extract to a separate bowl and whisk until smooth. Add the double cream and whisk further, ensure the cream becomes thick, careful to not over whisk. Fold in the mini eggs and spread onto the biscuit base. Refrigerate for 5-6 hours, or preferably overnight.

For the decoration:
Melt the chocolate in a bain marie or microwave, and drizzle over the cheesecake. Whip together the double cream and icing sugar, pipe little swirls around the edge of the cheesecake. Decorate with mini eggs however you please. 

Feel free to substitute the mini eggs for M&M’s, Maltesers, Crunchie oy any of your favourite chocolate bar. Enjoy!