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  1. Meals & Cooking
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  3. Mini Egg Cheesecake Bars

Mini Egg Cheesecake Bars

By Gabriella EnglishPublished: 12 March 2021
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These cheesecake bars are delicious and the whole family will love them. It is also a great make-ahead dessert as it keeps really well in the fridge. The secret? Chocolate fingers as the base... 

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Yields:
12
Prep Time:
35 mins
Total Time:
35 mins

Ingredients

For the base

  • 2

    x 114g packs Cadbury milk chocolate fingers

  • 75 g

    butter, melted and cooled

For the filling

  • 296 g

    bag Cadbury mini eggs

  • 340 g

    pack full-fat cream cheese

  • 250 g

    mascarpone

  • 175 ml

    double cream

  • 100 g

    caster sugar

  • Zest 3 oranges

  • 150 g

    caster sugar

Directions

    1. Step 1To make the base, break the chocolate fingers in half then pulse in a food processor until it resembles breadcrumbs. Pour in the melted butter and pulse again until it just comes together then tip into the base of a 20 x 20cm square loose-bottomed tin.
    2. Step 2Smooth with the back of a spoon, making sure to press it right into the corners. Leave this to chill and firm up in the fridge while you make the filling.
    3. Step 3To make the filling, pop the mini eggs into a resealable food bag, seal and bash with a rolling pin or the base of a pan until they are roughly broken up. Set aside.
    4. Step 4Pop the remaining filling ingredients into a large mixing bowl and mix with an electric mixer (or stand mixer) until thickened and holds fairly stiff peaks. Stir through two-thirds of the crushed mini eggs. Top the chilled base with this mixture, smoothing the surface with the back of a spoon. Scatter over the remaining mini eggs, cover and chill until it has firmed up, at least 4 hours or preferably overnight.
    5. Step 5When ready to serve, cut into 12 bars.

This will keep covered in the fridge for up to 3 days.

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