By Hloniphile Sigwaza, Cooking with Hlonny

by Tia

Serves: 4-6


  • 150g digestive biscuits
  • 75g unsalted butter, melted
  • 300g mini Easter eggs
  • 300ml double cream, whipped to soft peaks
  • 50g icing sugar
  • 300g creamy cheese, full fat
  • 2 teaspoons lemon juice


  1. Crush the biscuits until they look like lumpy sand and mix with the melted butter.
  2. Put the mixture into the buttom of muffin liners, press tightly and even out.
  3. Roughly crunch some of the mini eggs (not all of them).
  4. Combine whipped cream, icing sugar, cream cheese, lemon juice and a third of the chopped mini eggs. Fold in gently until fully combined.
  5. Put half of the mixture into muffin liners on top of the biscuit base. Add another third of the mini eggs.
  6. Top with the remaining cheesecake mixture and add the remaining mini eggs on top.
  7. Chill in a fridge for 5 hours before serving.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!