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NO BAKE MINI CREME EGG CHEESECAKE

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It’s a funny old thing when you think of hundreds and hundreds of people making a recipe dreamed up by little old me. I feel the pressure. So hope that they live up to gracing Easter celebration tables.

So, for this post, I decided to stick to what I know and make a more petite version of my much loved Creme Egg Cheesecake recipe. I give you No Bake Mini Creme Egg Cheesecakes.

Little no bake cheesecakes made in a muffin tin. Start by crushing your biscuits (or cookies or graham crackers if you’re in the USA), followed by whipping your cream and you’re good to go

TIPS FOR MAKING THE NO BAKE MINI CREME EGG CHEESECAKES:
 I use a muffin tin similar to this one to make the No Bake Mini Creme Egg Cheesecake. It fits these little gems in perfectly and is non stick so they pop out easily. Available on Amazon: 12 Hole Regular Muffin Tin.
Be sure to beat your cream until quite stiff, this is what will help your cheesecakes keep their shape.
Only use full fat cream cheese for this recipe, it seems to make a big difference to the stability of the cheesecake.
For piping both the melted chocolate and the cream on top I use these Disposable Piping Bags on Amazon. SO easy to use and much more hygienic than washing piping bags.
For piping the cream on top I use a Large Star Nozzle like this one on Amazon. I do think it makes a big difference to the end presentation.
Fancy a different filling? Mix it up and swap in the Creme Eggs for the same weight of any other chocolate.


Ingredients

  • 150 g Digestive biscuits
  • 75 g Unsalted butter
  • 300 ml Double cream
  • 50 g Icing sugar
  • 280 g Full fat cream cheese
  • 1 tsp Lemon juice
  • 125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks
  • To decorate
  • 300 ml Double cream
  • 200 g Milk chocolate
  • 6 Creme eggs Cut in half

Instructions
Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.

Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.

Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).

Pop into the freezer for an hour or the fridge for 3 hours.

Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).

Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes.

In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.

Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over.

Pipe swirls of cream on top and top with half a Creme Egg.

thanks done share recipes to : https://www.tamingtwins.com/no-bake-mini-creme-egg-cheesecake/
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