Ingredients
Product Substitutes
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Method
1
Place the biscuits in the bowl of a food processor and whizz into crumbs.
2
Stir in the melted butter until the mixture resembles damp sand. Press into the base of a 20 cm springform tin.
3
Roughly crush 350 g of the Mini Eggs. Place in a bowl and add the Philadelphia, all bar three tablespoons of the whipped cream, icing sugar, cream cheese and lemon juice. Fold gently until fully combined.
4
Spread the mixture over the top of the biscuit base and smooth the top with the back of a spoon or a palette knife.
5
Chill for at least four hours or overnight.
6
Carefully remove the cheesecake from the tin. Dollop the remaining whipped cream on top and use to hold the remaining Mini Eggs in place as decoration.
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