Mini Egg No Bake Cheesecake

Ingredients

• 1320 g gluten-free digestive biscuits(320g)
• 2150 g butter, melted(150g)
• 3600 g full-fat cream cheese(600g)
• 4100 g icing sugar(100g)
• 51 teaspoon vanilla extract(5g)
• 6300 ml double cream(300g)
• 7300 g mini eggs, crushed(300g)
• 850 g mini eggs, for decoration(50g)

Instructions

1. 1Crush the gluten-free digestive biscuits and mix with the melted butter.
2. 2Press the mixture into a 20cm loose-bottom tin to form the base. Chill in the fridge for at least 30 minutes.
3. 3In a bowl, briefly mix together the cream cheese, icing sugar, and vanilla extract until just combined.
4. 4Add the double cream and mix for 1-2 minutes until thick, being careful not to overmix.
5. 5Fold in the crushed mini eggs.
6. 6Spoon the filling over the chilled biscuit base and smooth the top.
7. 7Chill in the fridge overnight, or for at least 4 hours.
8. 8Remove the cheesecake from the tin and decorate with extra mini eggs (crushed and whole).
9. 9Slice, serve, and enjoy.