Makes 6 cheesecakes
For the base
150g digestive biscuits
75g butter, melted
For the cheesecake
750g cream cheese, at room temp
100g Siúcra Caster Sugar
1 tsp vanilla extract
300ml double cream
A few drops of red, yellow, blue, green and purple food colouring
150ml double cream
2tbsp Siúcra Icing Sugar
1tsp vanilla extract
20 Mini Eggs
- Grease a 12-hole muffin tin with some oil or place six ring moulds onto a tray lined with non-stick parchment paper.
- Blitz the biscuits in a food processor to a fine crumb, or bash them in a bowl or zip lock bag with a rolling pin.
- Pour in the melted butter and mix until the mixture resembles wet sand.
- Divide the biscuit between the muffin tin or ring moulds and use the back of a spoon to firmly press them flat. Place in the fridge until ready to use.
- For the cheesecake layer, add the cream cheese, Siúcra Caster Sugar and vanilla extract into a large bowl. Use an electric mixer to beat the mix until smooth.
- Add in the double cream and beat until the mix comes together and gets thick.
- Divide the cheesecake mix into four bowls. Add a drop of each food colouring into each bowl and mix to disperse the colour evenly. Add each colour of mixture to a piping bag. Snip a 2cm hole in the end of each piping bag.
- Remove the bases from the fridge. Pipe a layer of the first colour to the base and use a pallet knife or a teaspoon to even out the layer.
- Add the next colour and repeat step eight until all of the colours have been used.
- Place the cheesecakes in the fridge and allow to set for five to six hours, or overnight.
- In a larger bowl, add the cream, Siúcra Icing Sugar and vanilla extract. Using an electric beater beat the cream until it reaches a pipeable consistency.
- Add the cream to a piping bag with a star nozzle.
- Remove the cheesecakes from the fridge. Pipe a swirl of cream on the top of each cheesecake. Add two to three Mini Eggs to the top of each cheesecake.
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