Mini Egg Cheesecake (No Bake)

Base

1. Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
2. Meanwhile place the biscuits in a bowl and bash with the end of a rolling pin until you have fine crumbs.
3. Pour the butter into the bowl and stir so everything is well mixed.
4. Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin (See Note 1), smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
5. Chill the base in the fridge while you make the topping.

Topping

1. Place the 300g mini eggs in a plastic sandwich bag, or similar. Seal the bag (taking care to remove all the air) and bash the bag with a rolling pin, until pretty much every mini egg has been broken. (Don’t go too mad here, you don’t want dust! You want a mix of small and large pieces of mini egg.)
2. Place the cream cheese, double cream, caster sugar, and vanilla extract in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
3. Pour in 225g of the broken mini eggs, reserving the remaining 75g for the topping. Stir the mini egg pieces through the topping mixture until it is very well mixed in.
4. Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.

Decoration

1. Top the cheesecake with 100g whole mini eggs (See Note 2), then sprinkle over the reserved 75g of broken mini egg pieces to achieve a pretty effect, as per the photos.
2. Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.

To Serve

1. Remove the cheesecake from the springform tin and place on a serving plate or stand.