Ingredients:
- 2 cups digestive biscuits or graham crackers, crushed
- 1/2 cup butter, melted
- 24 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 1/2 cups cadbury mini eggs, roughly chopped
- extra mini eggs and whipped cream for garnish
Instructions :
- mix the crushed biscuits with melted butter until fully combined. press into the bottom of a 9-inch springform pan and place in the freezer while preparing the filling.
- in a large bowl, whip the cold heavy cream until stiff peaks form, then set aside.
- in another bowl, beat the cream cheese and powdered sugar until smooth and creamy. mix in the vanilla extract.
- gently fold the whipped cream into the cream cheese mixture until light and airy.
- fold in the chopped mini eggs.
- pour the filling over the chilled crust and smooth the top.
- cover and refrigerate for at least 6 hours, preferably overnight.
- decorate with whipped cream and extra mini eggs before serving.
serving tips
- serve chilled for the best texture
- add fresh berries for a fresh contrast
- drizzle with chocolate or caramel sauce for extra richness
storage instructions
- store covered in the refrigerator for up to 4 days
- freeze without garnish for up to 1 month
- thaw overnight in the fridge before serving
frequently asked questions
can i make it ahead of time
yes, it is best made a day in advance so it can fully set
can i use low-fat cream cheese
you can, but the texture will be softer and less rich
what if you do not have a springform pan
use a regular pan lined with parchment paper, though removing it will be more difficult
can i make it gluten-free
yes, just use gluten-free biscuits for the base
tips for best results
- use room temperature cream cheese to avoid lumps
- do not overmix when folding to keep the filling light
- chill overnight for clean slices
- use a warm knife for neat cuts