3 packs mini creme eggs approx 275g chopped
500ml whipping cream
250g pack chocolate ripple biscuits
130g unsalted butter
140g icing sugar sifted
Juice half a lemon
8 creme eggs
100g milk chocolate
100g white chocolate
Line the cheesecake tin with wax paper on the base
Blitz the biscuits to breadcrumb consistency.
Melt the butter and mix into the biscuit crumbs.
Pour into the cheesecake tin and press down to cover the base.
Place in the fridge whilst you make the filling.
Chop the mini creme eggs.
In a large bowl add the cream cheese, lemon juice and whipped cream. Using an electric mixer whisk all together to create a smooth mix. Take care not to over whisk. Remember the cream was only whisked to soft peaks
Add the chopped eggs and mix through.
Pour onto the biscuit base, tap on the work surface to remove bubbles and smooth the top.
Place in fridge to set for at least 3 hours or overnight if you can.
Once set melt the milk and white chocolate and drizzle on top. If you want to pipe it that’s fine, but I like the more messy effect😀
Add the creme eggs on top.
Serve and enjoy this heavenly dessert without guilt!!!
Its one a year,❤