Mini Egg Cheesecake
Servings: 12 servings
Ingredients
For the base
- 320 g gluten free digestive biscuits
- 150 g dairy free butter (melted)
For the filling
- 250 ml dairy free double cream (See FAQs)
- 400 g dairy free cream cheese (See FAQs)
- 120 g icing sugar
- 1 teaspoon vanilla extract
- 300 g vegan mini eggs (See FAQs)
Instructions
Make the base
- Grease your 23cm loose bottom cake tin.
- Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the bottom of your tin and then leave in the fridge while you make the filling.
Make the filling
- Pour your dairy free double cream into a bowl and whisk until it starts to thicken (a couple of minutes). In a separate bowl add your dairy free cream cheese, icing sugar and vanilla extract and whisk until combined (this should only take around a minute).
- Add the thick double cream mixture to the cream cheese mixture, continuing to whisk until everything is combined (make sure not to over whisk as it can cause the dairy free ingredients to curdle).
- Add your mini eggs to the filling (I like to crush them with a rolling pin before adding so they are smaller - save a few for decorating the top). Mix well and then spoon the filling onto the biscuit base and smooth the top with a knife. Decorate with more mini eggs and place in the fridge to set in the fridge (ideally leave overnight as the dairy free ingredients mean the cheesecake isn’t quite as firm as one containing dairy so needs slightly longer).
- Serve cold and store in the fridge for up to 4 days.