@georginaelizat: Mini egg cheesecakes A last minute Easter dessert for sun <3 Serves 8 mini cheesecakes 140g / 1 1/2 cups biscuits (I used Nice biscuits but any plain one would do) 35g / 2 1/2 tbsp salted butter 375g / 1 2/3 cups full fat cream cheese 10g / 1 1/4 tbsp icing sugar 1/2 tsp vanilla bean extract 500ml / 2 cups double / heavy whipping cream 200g / 1 1/4 cups mini eggs Crush the biscuits into fine crumbs using a food processor or by sealing them in a bag and bashing with a rolling pin. Melt the butter, then mix it into the crumbs until evenly coated. Divide the mixture between 8 small cups or ramekins (I did 4 bigger bowls but they would definitely serve two). Press it down gently with the back of a spoon to create a base. Crush the mini eggs by bashing them in a bag (or use a food processor really briefly if you want) In a large bowl, add cream cheese, icing sugar, and vanilla extract. Whisk until smooth and creamy. In another bowl, pour 200ml double cream and whisk with and electric whisk until soft peaks. Fold the cream into the cream cheese mix. Add half of your crushed mini eggs and fold through. Spoon the filling over the biscuit bases, smoothing the top. Chill in the fridge for an hour or so (or until you are ready to serve). When you’re ready, whisk the rest of the double cream until soft firm peaks and add a big dollop on top of each cheesecake and finish with the rest of the crushed mini eggs. ENJOY! #easter #eastersunday #minieggs #easterdessert #cheesecake
