Cadbury Mini Egg Cheesecake Bar Recipe 395

Steps:

• CADBURY MINI EGG COOKIE CRUST: Preheat oven to 325°F. Cream butter and sugars until light and fluffy. Add egg and vanilla extract. Add flour, baking soda, baking powder, salt, and mix to combine. Mix in Cadbury eggs. If you use a stand mixer like I did, the mixer will break up most of the eggs for you. If you use a hand mixer, you might have to break them up before adding them. Line an 8-inch square pan with parchment paper & spray with nonstick spray. Spread cookie dough evenly in pan and bake at 325°F for 30 to 35 minutes. CADBURY MINI EGG CHEESECAKE BARS: Mix cream cheese and sugar in mixer. Add eggs and vanilla extract. Add in heavy cream. Once the cheesecake is mixed, transfer 1/2 cup of the batter to a separate bowl. Tint that 1/2 cup of batter pink with food coloring. Set aside for now. Crush the Cadbury mini eggs. You can either do this by pulsing them in a food processor, or putting them in a plastic zip-top bag and giving them a few good slams with your rolling pin. Add the cadbury mini eggs to the batter. Pour cheesecake batter on top of cooled crust. For a little extra insurance, I spray the pan with some nonstick spray again before adding the cheesecake batter. With that remaining 1/2 cup of pink cheesecake batter: Spoon dollops of it on top of the cheesecake batter and swirl it in with a toothpick. Bake at 325°F for 45 to 55 minutes. Once bars have cooled, refrigerate over night before cutting them.

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.