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.
Author: Delish/Photo credits to delish.com
Recipe type: Dessert
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
Instructions
To 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.
Smooth 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.
To 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.
Pop 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.
When ready to serve, cut into 12 bars
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/03/29/mini-egg-cheesecake-bars/