Mini Egg Gluten Free Cheesecake
My mini egg gluten free cheesecake is the ultimate treat to have at Easter!
Ingredients
- 320 g gluten free digestive biscuits
- 150 g hard margarine I use Stork or butter
- 560 g cream cheese I use full fat Philadephia
- 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)
Instructions
- 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!!