This gluten free mini egg cheesecake recipe is the perfect showstopper! It is a great alternative to a celebration sponge cake, especially with the lovely summer weather we have been having recently. This no-bake cheesecake is so easy to whip up and make at home.
This cheesecake is one of many that has been created by Becky Excell. Becky Excell is one of my favourite gluten-free bloggers and she has the most amazing recipes that are quick and easy. Not just sweet but savoury recipes too! This recipe is so quick and easy to do. You can see more of her stunning food creations at: https://glutenfreecuppatea.co.uk
Ingredients
320 g gluten free digestive biscuits
150 g hard margarine, I use Stork or butter
560 g cream cheese, I use full fat Philadelphia
100 g icing sugar
1 tsp vanilla extract
300 ml double cream
300 g mini eggs, crushed for inside the cheesecake
100 g mini eggs, for on top (any amount works really)
Method
Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
Melt your margarine or butter - I do this in the microwave.
Pour your melted margarine/butter into your crushed biscuits and mix together.
Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
Fold through your crushed mini eggs.
Spread your mixture on top of the biscuit base and place in the fridge to set for a minimum of 5 hours. I like to make mine the day before and leave it to chill fully overnight.
When you are ready to serve, remove the cheesecake from the tin and top with extra mini eggs - I crush some of mine and leave the rest whole. I also quite like sprinkling some of the dust that comes of the mini eggs as you crush them on top - it looks good!
Keep refrigerated if you have any left over.
Enjoy!!
Nutrition Information: SERVES: 12
Amount Per Serving:
CALORIES: 684
TOTAL FAT: 53g
SATURATED FAT: 28g
TRANS FAT: 2g
UNSATURATED FAT: 21g
CHOLESTEROL: 87mg
SODIUM: 284mg
CARBOHYDRATES: 52g
FIBER: 2g
SUGAR: 41g
PROTEIN: 7g
Nutritional info isn't always accurate.
Enjoy!
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