Ingredients
Scale
- 150 g digestives
- 75 g unsalted butter/baking spread (melted)
- 300 g full-fat soft cream cheese
- 50 g icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 1 tsp lemon juice (optional)
- 50-150 g mini eggs (crushed)
- 100 ml double cream
- 1 tbsp icing sugar
- 25-50 g mini eggs
Instructions
- Blitz the digestives to a fine crumb.
- Combine the melted butter with the biscuit crumbs until it resembles wet sand.
- Press the mixture into the base of a loose-bottomed 6" cake tin.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
Adjust the amount of mini eggs based on your preference for crunch.
Chill the cheesecake for at least 4 hours before serving for best results.
Nutrition
- Serving Size: 1 cheesecake slice
- Calories: 370
- Sugar: 19 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.