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Home » Cake & Bread Recipes » Chocolate Orange Mini Egg Cheesecake

Chocolate Orange Mini Egg Cheesecake

April 13, 2014 by Ciara Attwell, Updated September 23, 2021

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This fun Easter Mini Egg cheesecake has a hidden surprise!

chocolate & orange mini egg cheesecake

This Chocolate Orange cheesecake dessert was inspired by the pictures of the Creme Egg Cheesecake which has been doing the rounds on Facebook recently.

Although I love the odd Creme Egg, I imagine a whole cheesecake full of the little gooey delights might be a tad sickly.

But Mini Eggs, I can eat those all day long so why not use them to make a Cheesecake?!

I love no bake cheesecakes.

They are super easy, make ahead desserts and you can simply change up some of the ingredients to create a different flavour every time.

But a word of warning – the mousse like filling is VERY creamy and filling so don’t nab a sneaky slice before your Easter dinner!

chocolate & orange mini egg cheesecake

Kids (and chocolate loving adults!) will love the hidden Mini Egg surprise inside the cheesecake.

chocolate & orange mini egg cheesecake

If you liked this recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram.  I always love to see your creations!

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Chocolate & Orange Mini Egg Cheesecake


★★★★★ 5 from 1 reviews
  • Author: Ciara Attwell
  • Prep Time: 4 hours 40 mins
  • Cook Time: 5 mins
  • Total Time: 4 hours 45 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Easter
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Description

This fun Easter cheesecake has a hidden Mini Egg surprise!


Ingredients

  • 140g unsalted butter
  • 300g digestive biscuits
  • 600g cream cheese
  • 100g icing sugar, sifted
  • 200ml double cream
  • zest of 3 oranges
  • 75g Mini Eggs (plus extra to decorate)
  • 200g milk chocolate

Instructions

  1. Make the biscuit base by melting the butter in a pan on the hob. Break up the digestive biscuits and blitz in a food processor until they reach a fine crumb consistency. Add the melted butter and blitz again until combined.
  2. Press the biscuit base firmly into a round springform tin (I used a 23cm one) and chill in the fridge while you make the cream cheese filling.
  3. Beat the cream cheese and icing sugar together in a bowl. In another bowl whisk the cream until it forms soft peaks and then fold into the cream cheese mixture. Stir in the majority of the orange zest, keeping back a little to decorate.
  4. Spoon half the cream cheese and cream mixture over the biscuit base and smooth with the back of a spoon. Drop the Mini Eggs randomly into the cheescake and spoon over the remainder of the mixture, again smoothing it with the back of a spoon. Cover with cling film and chill in the fridge for at least 4 hours.
  5. After 4 hours (or more), melt the chocolate in a bowl over a pan of boiling water and leave to cool for a few minutes before spreading over the top of the cheesecake. Work fast as the chocolate will begin to set quite quickly. Decorate with the remaining orange zest and extra Mini Eggs while the chocolate is still soft.

Notes

If you want to chill the cheesecake before serving, allow it to come to room temperature before you cut it into slices as the chocolate topping will be quite hard.

1 Serving (not including extra Mini Eggs for decoration)65133.8 g412.8 mg46.8 g25.7 g52.9 g1.8 g7.7 g

If you enjoyed this recipe, you might also like my Easter Bunny Trail Mix

Easter Bunny Trail Mix
chocolate orange mini egg cheesecake

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Filed Under: Cake & Bread Recipes Tagged With: easy cheesecake recipe, no bake cheesecake

Comments

  1. Christine says

    February 12, 2018 at 5:19 pm

    Made a really impressive dessert for our family Sunday lunch and loved the fact that it was “no bake” too!

    ★★★★★

    Reply

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★☆ ★☆ ★☆ ★☆ ★☆

Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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