No-Bake Mini Egg Cheesecake

Crust:

1. Line the bottom of a small springform with parchment paper.
2. Make the crust: Crush the biscuits in the food processor. Or place them in a freezer bag, close the bag well, and crush using a rolling pin. Transfer to a bowl.
3. Melt the butter. Pour over the crumbs and mix well.
4. Press the crumbs firmly down into the base of the springform to create an even layer.
5. Chill until you make the filling.

Filling:

1. Whip the heavy cream until stiff peaks form. Set aside.
2. Chop the Cadbury mini eggs needed for the filling. Be careful that you don’t cut your fingers, they are not that easy to chop, and the knife might slip if you are not concentrated. Set aside.
3. Combine cheesecake filling: Place the mascarpone, cream cheese, lemon juice, and vanilla extract in a large bowl. Sift the icing sugar over the mixture and mix until smooth.
4. Fold in the whipped cream using a spatula. Don’t overmix. Gently fold in the mini eggs.
5. Let the cheesecake set: Spread the mixture onto the prepared base and smooth the top. Cover with plastic wrap and refrigerate until set, at least 4-5 hours but preferably overnight.

Decorate:

1. Release: Trace around the edge of the crust with a thin knife. Remove the ring of the springform. You can leave the dessert on the bottom of the springform or transfer it to a platter.
2. Whip the heavy cream shortly. Slowly add the icing sugar and beat the cream until stiff peaks form.
3. Pipe rosettes around the edges of the cheesecake and one in the middle. Place a mini egg on top of each rosette. Alternatively, don’t pipe any rosette in the center of the cheesecake. Instead, pile some crushed or whole Cadbury mini eggs in the middle.