(***Easter 2018 – I’ve updated this recipe! Check out Mini Egg Cheesecake – Improved!***)
Happy Easter weekend, friends!
I have been seeing this recipe for No-Bake Mini Egg Cheesecake all over my Facebook feed lately, so I thought I would give it a go for a little friends’ get-together. I learned a thing or two during this process, so I thought I’d give you my take/review of the recipe – adapted for Canadian products – as the original blog post comes from the UK. Don’t get me wrong – this recipe looks fab, tastes great, but didn’t turn out quite like I expected. Read on below!
The original recipe is all in metric measurement, so my first task was converting these measurements into US Cups…which is what I am much more familiar with. I converted the recipe as follows:
- 2 Cups of Graham Cracker Crumbs (in the original recipe it calls for Chocolate Digestive Biscuits)
- 1 Cup of Unsalted Butter
- 2 Cups of Mini Eggs (plus more for decorating – I just bought a very large bag of eggs, so I would have plenty)
- 2 1/2 Cups of Whipping Cream (the original recipe calls for “Double Cream” which is whipped – so I concluded this was similar to whipping cream. You may also want to use Cool Whip…see my notes as follows)
- 1 Cup of Icing Sugar (preferably sifted – as per original recipe)
- 2 Blocks of softened Philadelphia Cream Cheese
- Juice of Half a Lemon
You will also need a pan – either a Springform type pan (I used a 9″), or a baking dish type pan with higher sides. The original recipe uses a 7″ Springform pan with high sides.
Note about selecting Whipped Cream versus Cool Whip: When I made this dessert I used real Whipping Cream and whipped it to the point that I felt it was at “soft floppy peaks” which held their shape – as per the original recipe instructions. I kept the cheesecake in the fridge until I decorated it, and then transported it about 15 minutes away where it went back into a fridge. When I took the Springform pan sides off, the whole cake went into a melted mess! My soft peaks were apparently too soft, and my pretty cake made a lovely puddle on my friend’s table. This is why you may want to 1. Freeze the cake a short period of time before you serve – to help it keep its shape (maybe 30 minutes before serving) if you use real Whipping Cream or 2. Use Cool Whip – it’s in tons of Summer recipes for a reason – it keeps its shape much better than real Whipping Cream. Please note that I haven’t tried either of these ideas as of yet, but if I do, I will update this post!
- Mix Graham Cracker Crumbs with melted butter. Press into the bottom of the pan. I popped the crust into the refrigerator to set.
- Crush your Mini Eggs – I used a large blade knife and crushed the Mini Eggs underneath the side of the blade – much safer than trying to chop these wiggly little eggs!
- Whip the Whipping Cream – I chose to do it all at once and put some aside to decorate the top with. The original recipe is very specific about the consistency of the Whipping Cream – it should be forming “soft floppy peaks, but still hold its shape”. Alternatively, you may want to use equal amounts of thawed Cool Whip – I find this holds its shape much better in no-bake recipes. See my note above about this.
- Fold together the Whipped Cream, Cream Cheese, Crushed Mini Eggs, Lemon Juice and Icing Sugar. I chose to use the mixer on my softened Cream Cheese to take the lumps out – you don’t want big lumps of pure Cream Cheese in your cake.
- Pour the mixture into your prepared biscuit base, smooth the top. You may also want to put some plastic wrap on the top, pressed down onto the cake – this eliminates that weird condensation film that can happen to no-bake cheesecakes.
- Refrigerate the cake for at least 2 hours to overnight. You may also want to pop it into a freezer about 30 minutes before serving if using real Whipping Cream (see my note above regarding this).
- Decorate with remaining Whipping Cream/Cool Whip and crushed Mini Eggs/whole Mini Eggs before serving. Enjoy!
Serving Note from original recipe: If you decide to use a Springform type pan, run a knife under hot water and wipe dry, and then run it around the outside of the cake to free it from sticking to the pan.
Like I said elsewhere in this post – this cheesecake dessert is super tasty, pretty, and is a perfect Spring-y dish, but I think the differences in products between the UK and Canada really make it hard to re-create this dish in the same form as it was in the original recipe. When I make this again, I think I will use Whipping Cream, except make the “cake” in more of a dessert form in a high-sided baking dish and not a Springform pan. If you’re feeling like doing an experiment, you could also try using Cool Whip and trying the Springform pan method for a more traditional looking cheesecake. If you do try this dish with Cool Whip – please let me know how it turns out for you! In any case, this recipe combines two of my favourite sweets – cheesecake and Mini Eggs – and makes it a light and fluffy, and not-too-sweet treat.
I hope you enjoyed this Canadian-take on Taming Twins’ No Bake Mini Egg Cheesecake recipe, and be sure to check out the original recipe and blog yourself as well.
Hope you all have a Happy Easter weekend with friends and family & thanks for stopping in! 🙂