No-Bake Mini Egg Cheesecake
A chocolate rice crispy mixture replaces the traditional buttery biscuit base in this seasonal, no-bake cheesecake. The white chocolate cheesecake layer is speckled with dark chocolate shavings, before being topped with chopped Cadbury's Mini Eggs for the ultimate, easy Easter dessert.
Servings 10 people
Equipment
- 1 20cm round, deep, loose-bottomed cake tin (see Note 1).
Ingredients
- A small amount of flavourless oil, for greasing.
For the Rice Crispy Base:
- 100 g rice crispy cereal
- 75 g milk chocolate, roughly chopped.
- 75 g dark chocolate, roughly chopped.
- 50 g unsalted butter
- 2 tbsp golden syrup
For the White Chocolate Cheesecake:
- 400 g white chocolate, roughly chopped.
- 300 g full-fat cream cheese, at room temperature.
- 250 g mascarpone, at room temperature.
- 300 ml double cream
- 40 g dark chocolate, finely chopped.
To decorate:
- Cadbury's Mini Eggs, roughly chopped.
Instructions
Make the Rice Crispy Base:
- Lightly grease and fully line your chosen cake tin with baking paper, then set aside.
- Put all of the chocolate (milk and dark) into a large, heatproof bowl. Add the butter and golden syrup, then melt gently (either using a microwave on the lowest setting or over a bain-marie) until smooth.
- Once melted, tip in the rice crispy cereal and mix well until completely combined. Pour the mixture into the prepared tin and spread out into an even layer. Lightly oil the back of a spoon and use to compress the mixture to form a solid base, then place into the fridge to chill while you make the cheesecake filling.
Make the Cheesecake Filling:
- Begin by melting the white chocolate (I do this in a microwave, in 1 minute bursts on the lowest setting, but you could use a bain-marie, if you prefer). Once melted, allow to cool to room temperature (about 10-15 minutes).
- In a large bowl, beat the cream cheese and mascarpone together until well-combined. Add the cooled white chocolate and mix together until smooth and silky.
- In a separate bowl, whip the double cream to soft peaks. Add a small amount of cream to the cheese mixture and beat well to incorporate- this will loosen the mixture. Then, add the rest of the cream mixture and fold in until almost combined.
- Add the dark chocolate shavings to the bowl. Finish folding in the cream, incorporating the chocolate at the same time.
- Remove the tin with the rice crispy base from the fridge and spoon the cheesecake filling on top. Smooth out the filling using the back of a knife/a spatula, then return to the fridge to set for at least 6 hours, or overnight.
Decorate the Cheesecake:
- Once the cheesecake has set, carefully remove it from the tin and transfer it to a serving plate. Decorate with the chopped Cadbury's Mini Eggs, then serve.
Notes
- Using a 20 cm cake tin will yield quite a tall cheesecake- like the one in the pictures. Your tin needs to be deep enough to allow for this- the one I used was 7 cm deep. If you would prefer a slightly thinner cheesecake, use a 23 cm cake tin instead.