Mini Egg Cheesecake Squares

These layered cheesecake squares are the perfect Easter teatime treat. If making for children you may like to swap the orange zest for 1tsp vanilla extract.

Adults and children alike will love these colourful cheesecake squares topped with mini eggs that will brighten up even the gloomiest of days! 

Ingredients

For the base

300 g Bourbon biscuits

100 g unsalted butter, melted and cooled

For the filling

3 sheets platinum grade leaf gelatin, we used Dr. Oetker 

300 ml double cream

500 g full-fat cream cheese, at room temperature

150 g icing sugar, sifted

Finely grated zest 1 orange

Pink, yellow and blue food colouring pastes, we used Sugarflair 

For the decoration

100 g Mini Eggs

Directions

1. Line a 20.5cm deep-sided square tin with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and pulse/mix until mixture clumps together. Press firmly into base of the prepared tin with the back of a spoon. Chill until needed.
2. For the filling, soak gelatin in a bowl of cold water for 5min until softened. Lift gelatine out, squeeze out excess water, and put in a small pan with 100ml double cream. Warm over low heat until gelatine dissolves. Remove pan from the heat and set aside to cool.
3. In a large bowl, using a handheld electric whisk, beat cream cheese, icing sugar, orange zest and cooled gelatine mixture until smooth. In a separate bowl, whip remaining 200ml cream until it just holds its shape. Gently fold whipped cream into the cream cheese mixture with a large metal spoon. 
4. Divide filling mixture evenly between 3 bowls. Dye each bowl a different colour with pink, yellow or blue food colouring, mixing gently to keep as much air in as possible. 
5. Scrape the pink mixture into tin and spread to level with a spatula. Spoon the blue mixture on to the pink mixture and gently spread to level, being careful not to disturb the layer underneath, and finish with the yellow layer. Chill until set, around 4hr.
6.  Once set cut into 16 squares, sprinkle over the Mini Eggs and serve. 

To store: 

Store in an airtight container, without the Mini Egg topping, in the fridge for up to 3 days. 

Per serving:

• Calories: 380
• Protein: 4g
• Total fat: 29g
• Saturates: 18g
• Carbs: 27g
• Total sugars: 20g
• Fibre: 1g

KEYWORDS

Easy ,creme egg , Baked, Bake, Mini Egg, easter, spring, baking, cheesecake ,

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