Egg-squisite Easter Treat!

Egg-squisite Easter Treat!

For some people, Easter is a time for family and friends, others it is a time for religious contemplation... and for most it is a time to look forward to sweet treats galore!  If like me, you are in the latter category, then I have just the recipe for you to make the most of the abundance of mini eggs that are on offer ATM. I have just two words for you... 

Mini-eggs & Cheesecake 

I know right, drool. As if those two components weren't enough to make you salivate, then you've got another thing coming when we share with you our delectable Cheesecake recipe...

Above is the result from a labour of love from our Distrubition Manager Sophia who treated us all to this corker using some bits from our Kitchen section. If you have seen our recent Instagram Post, then you know this slice of heaven has been on our minds ever since!

Sophia has also given us some of her top tips & top buys from that'll help you make this whopper:

- You're going to need a good sharp knife beacuse those cheeky mini eggs can be a devil to cut and crush.

- Use a good round tin to mould your cheesecake - I love this one because it's practical and pretty.

- Stick to full fat creme cheese!

- Make sure to sift the icing sugar as it makes for a much smoother texture - Sophia used this sieve from

If you want to have a go at making this stunning slice of heaven, then use the method below:

  • STEP 1

    Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin – or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

  • STEP 2

    To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

  • STEP 3

    To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Put the mini eggs in a plastic food bag and crush with a rolling pin. Add the mini eggs to the mixture then mix with a spoon. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.  

  • STEP 4 Melt the chocolate in the microwave or over the hob. Drizzle over the cheesecake then decorate with mini eggs.

You will need the following ingredients to make this B-E-A-U-T-Y:


  • 500g digestive biscuits
  • 200g melted butter
  • 1 vanilla pod
  • 900g soft cheese
  • 200g icing sugar
  • 500ml double cream
  • 269g mini eggs and extra for the topping
  • 100g milk chocolate for melting

Make sure to send us in any masterpieces you have made with bits. We love to see it! 


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