Recipe: Mini Egg Nutella Cheesecake
My first attempt at a cheesecake was a few years back when I was taking part in a Come Dine with Me competition with a few friends. Although I didn't win (I am NEVER attempting to pipe mash potato ever again, nightmare), my strawberry heart cheesecake went down a storm.
With it's 'no bake' easiness, I then moved onto nutella cheesecake and boy a boy has it been a staple in my recipe bank since. It really is so easy to make and can be adapted to suit any occasion/tastes. This version has an Easter twist with the addition of some mini eggs (definitely my favourite Easter egg). Serve with some cream, ice-cream, drizzle of strawberry sauce....just enjoy it!
MINI EGG NUTELLA CHEESECAKE RECIPE
- 400g of nutella
- 250g digestive biscuits
- 400g cream cheese
- 75g soft unsalted butter
- 1x heaped tablespoon of icing sugar
- Plenty of mini eggs to decorate (and eat)
- Break up the digestive biscuits in a food processor or break them by hand into small segments into a large bowl, using the back-end of a wooden spoon to break them up further. Add the butter and mix thoroughly until of a fine crumbly consistency.
- Pop the mixture into a 9 inch round springform tin (or similar), pressing into the base with the back of your hand.
- In a separate bowl, beat the nutella, cream cheese and icing sugar together.
- Smooth the nutella mixture over the base mixture in the springform tin. Add mini eggs for decoration and pop in the fridge for a few hours.
- Serve straight from fridge. The cheesecake is even better next day!
Bon Appetit!
Leanne x