Mini Eggs cheesecake
12 Servings
Prep Time:30 min 
Total Time:4 hr 30 min 



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    1. 1

      Place the biscuits in the bowl of a food processor and whizz into crumbs.

    2. 2

      Stir in the melted butter until the mixture resembles damp sand. Press into the base of a 20 cm springform tin.

    3. 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. 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. 5

      Chill for at least four hours or overnight.

    6. 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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