What can be more decadent and festive than a no bake Biscoff topped Mini eggs cheesecake that is really easy to make and just insanely delicious. Easter is just around the corner and a lot of chocolate eggs have made it into my kitchen. I love that the mini eggs are coloured and they add vibrancy to the treats

The Biscoff and Mini eggs cheesecake has a Biscoff cookie crust, a smooth Biscoff filling encasing crushed mini eggs and the best part is the topping. Many have asked me how I acheived the beautiful design, but it’s actually just melted Biscoff that has been frozen in a mold. In fact the swirl design mold is a best seller from my store. It adds a touch of style and very eye catching no matter how you use it. You could also use Nutella the same way in the mold. If don’t have a mold, just spread melted Biscoff which is not very hot over the cheesecake and allow it to drip over the sides.
This is a truly decadent and unforgettable treat, that people are going to thank you for. The fact that there is no gelatine and no eggs makes it available to a wider palate. Now the question is, which one do you love more" Biscoff or Mini eggs"

Love cheesecake" You will love my Skinny Blueberry Cheesecake or Baked Ricotta cheesecake

Biscoff and Mini Eggs Cheesecake
Makes an 8 inch round cheesecake

200 g Biscoff cookies
75 g unsalted butter, melted
312 g (11 oz) full fat cream cheese, room temperature
2/3 cup castor/granulat...