Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 130 g oreo biscuits approx 12. blitz into breadcrumbs
- 170 g Digestive biscuits approx 12. blitz into breadcrumbs
- 125 g Salted butter melted
- 450-495 g Full fat cream cheese
- 1 tsp Vanilla Extract
- 200 g Condensed milk
- 400 ml double cream
- 500 g crushed mini eggs 300g for mixture, 200g for decoration
- 50 g dark chocolate melted
- Icing sugar optional for dusting
Cooking Instructions
- Line a deep 8 inch spring form tin with parchment paper, sides and bottom.
- Blitz the oreo and digestive biscuits into breadcrumbs in a food processor or putting them into a plastic food bag and bashing them with a rolling pin until they are crumbs.
- To melt the butter, put into a bowl and microwave (2 x 30 second blasts). Add these crumbs into a mixing bowl and the melted butter and mix until all the butter is combined into the crumbs.
- Push the buttered blitzed biscuits firmly into the bottom of the lined springform tin with a wooden spoon and flatten into 1 layer.
- Put the cream cheese into a mixing bowl with the vanilla extract and condensed milk and using an electric whisk, whisk until smooth.
- Add the cream and whisk for a couple of minutes until the mixture is nice and thick and in stiff peaks (but not curdling!)
- Now add 300g of the bashed up mini eggs and mix through the cream mixture with a spoon or spatula. Pour this into the tin over the biscuits and smooth on top.
- Pop this into the freezer for at least 6 hours. However, this is just as delicious if you popped it into the fridge for 4 hours and it will be a delicious cheesecake!
- Once it has set, melt the chocolate in the microwave for 3 x 30 sec blasts and mix well so the heat melts it. Drizzle this all over the cheesecake and top with the rest of the mini eggs and dust with icing sugar if you wish to make it even prettier! Enjoy!