Mini Egg Chocolate Cheesecake

When it comes to Easter time I always go straight for the mini chocolate eggs! They have to be my favourite. I usually use them to decorate cupcakes but thought that this Easter I would try something different. This year I have used them to top a delicious chocolate cheesecake!

If you are a chocoholic then this cheesecake is for you. The base is made from double chocolate digestives, the centre is made using Cadbury's Philadelphia and mascarpone then topped with chocolate mini eggs. I really is a chocolate feast!

This is what I did...

Mini Egg Chocolate Cheesecake

Ingredients

300g double chocolate digestive biscuits
50g butter, melted
160g tub of Cadbury Philadelphia cream cheese
250g mascarpone cheese
2 x 90g bags of Cadbury mini eggs, lightly crushed

Method

1 - Place the biscuits in a bag and crush them using a rolling pin

2 - Once the biscuits have a breadcrumb appearance pour over the melted butter and mix in, I find it easier to mix the biscuits and butter using my hands

3 - Place the biscuits mixture into a flan tin with a removable base and press down until they are firmly compacted in

4 - Place the tin in the fridge and chill for 2 hours

5 - To make the topping simply place the Cadbury Philadelphia and mascarpone cheese in a bowl and mix together

6 - Once they have been thoroughly mixed together spoon onto the biscuit base and smooth over the top

7 - Return to the fridge for at least an hour

8 - Before serving add the lightly crushed mini eggs to the top

This is such a simply dessert to make but will definitely impress any guests that you have over Easter.

Enjoy x

I am sharing with Honest Mum - Tasty Tuesdays