I know what you are thinking, “that’s not a Mini Egg”. No, it’s not a Mini Egg. Blame Asda. I tend to do our big shops online because while I have a car, we don’t park right outside our house and carrying shopping up while trying to herd two kids on my own is near enough impossible. Since about February Asda have been telling me that Cadbury’s Mini Eggs are out of stock and trying to send me something else. So far, I’ve rejected and walked up to Sainsbury’s for my Mini Egg fix, but this week I just couldn’t be bothered! So, these Mini Mini Egg Cheesecakes are in fact Mini Mini Smarties Eggs Cheesecakes. Which is fine. They’re actually really nice, and the colours are brighter. Use whichever you prefer it really doesn’t matter. Those Galaxy ones are probably awesome too.
I also quite heavily suspect Asda of lying. A few days before Christmas we went to pick up a click and collect, on which they told me they’d got no Yule Logs or Quality Street. So, they’d substituted them for Cadbury’s Mini Rolls and Roses!!! I popped into the shop to get some bits I’d forgotten, and there were literally aisles full of bloody Quality Street and Yule Logs. So, we bought some of those too and had both. Obvs!
Anyway, I digress. Mini Mini Egg Cheesecakes are what we need to talk about. I love Mini desserts and treats. They allow you to tell yourself that they are healthier because you can just have one Mini bit instead of a huge slice. And it’s much easier to stick to that small bit because it’s right there already small. Then, you eat 6. But still, rationalise that 6 Mini Mini Egg Cheesecakes is probably still less than the half normal size cheesecake that you’d normally have eaten.
On a side note, spell check, and Grammarly are having an absolute nightmare with Mini Mini Egg Cheesecakes, but, that’s what they are, so that’s what I’m calling them.
These no-bake Mini Mini Egg Cheesecakes are super easy to make. I did try and do a baked one last week, but it went horribly wrong, so I’ve decided to stick to what I’m good at! They’re rich and creamy, but just sweet enough and the added chocolate adds a little extra. All you have to do is mix everything up, layer them and then try really really hard not to eat them while they are setting. About five hours. Good luck with that one…we ate 3. Each.
When making Mini Mini Egg Cheesecakes it’s really important that you don’t over mix, and you use the right cheese. Cheese without enough fat and over mixing will lead to the mixture splitting and not setting properly. You’ll be left with an odd texture. I like to hand mix most things, the biscuits, for example, I literally beat up with the end of a rolling pin. I like to think this burns off some of the calories I’m about to eat. But, when it comes to whisking the cream here, I use an electric stick blender, or it takes ages. Whisk at a high setting for a few minutes but stop as soon as it thickens. Then when you fold it into the cheese, be gentle and again stop when it’s even. It can be quite hard to tell as the colours are so similar, but it’s better to undermix than overmix.
When it comes to getting the cheese right, I always find recipes a little confusing. They often call for “cream cheese”, but none of our cheeses are called that are they? Does it even say it on a Philadelphia pack? I’m not sure. But, that’s what it means. Not soft cheese like a Brie in a block. Soft cheese like Philadelphia or mascarpone in a tub. I used Asda’s own for this, which has quite a high-fat content and works well.
My Mini-Mini Egg Cheesecakes Recipe
- 300 g Digestive Biscuits
- 150 g Butter Melted
- 400 g Soft Cheese at room temp
- 1 tsp Vanilla essence
- 75 g Icing sugar
- 200 ml Double cream
- 90 g Mini Eggs
Line a muffin tin with cake cases.
Bash the biscuits to fine crumbs, either with a rolling pin or in a food processor.
Add the Melted butter and mix well.
Place a spoon of biscuit mixture at the bottom of each case and use your fingers to compact.
Put these in the fridge while you prepare the topping.
Whisk the double cream so it forms peaks, being careful not to over mix.
Set to one side.
Lightly beat the soft cheese until soft and creamy.
Add the vanilla and sugar and mix thoroughly.
Gently fold in the double cream, again without over mixing.
Remove the bases from the fridge and add a spoon of cheesecake topping.
Use the back of a metal spoon to smooth the tops.
Leave to set in the fridge for 5 hours or overnight.
Place a few eggs on the top for decoration.
I use Asda’s own soft cheese, but any is fine, as long as it’s not low fat. Silicone cases work well if you have them, or silicon cake tins.
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