Mini Egg Cheesecake courtesy of OhhSoSophie

Servings: 8

Preparation Time: 15 Minutes
Cook Time: 6 Hours (Chill time)

Method circle arrow

Ingredients circle arrow

1. Crush or blend your digestives, mix in your melted butter and add the mix to a greased 20cm deep springform tin.

2. Press firmly to create your base and store in the fridge while completing the next steps.

3. Add your cream cheese, icing sugar and whisk until smooth. Add vanilla extract, dale farm double cream and whisk until thick and smooth.

4. Fold in your chopped mini eggs and add to your crushed biscuit base.

5. Store in the fridge for 6 hours and add crushed mini eggs to decorate.

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