Ingredients:
- 300g Digestive Biscuits
- 150g Unsalted Butter, melted
- 15g Light Brown Sugar
- 500g Full-Fat Cream Cheese, room temperature
- 100g Powdered Sugar, sifted
- 300ml Double Cream (Heavy Whipping Cream), chilled
- 5ml Vanilla Bean Paste
- 150g Cadbury Mini Eggs, roughly crushed
- 100g Whole Mini Eggs
- 50g Milk Chocolate, melted
Instructions:
- Crush the biscuits into fine crumbs using a food processor or a rolling pin. Combine with melted butter and brown sugar until it resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan using the bottom of a flat glass. Chill in the freezer while preparing the filling.
- For the double cream, chill your bowl and whisk for 10 minutes. Then, in the chilled bowl, whip the double cream until it forms stiff peaks, being careful not to over-whip.
- In a separate large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and glossy. If there is any liquid in the cream cheese tub, pat it dry with a paper towel before proceeding.
- Gently fold the whipped cream into the cream cheese mixture using a 'cut and fold' motion to preserve aeration.
- Fold in the crushed mini eggs at the last second and spread the filling evenly over the chilled base.
- Chill in the refrigerator for at least 4 hours. Top with whole mini eggs and a drizzle of melted milk chocolate before serving.