Emma Duckworth Bakes: Easter No-Bake Mini Egg Cheesecake

This is my busy season at work.  And it is very, very busy.  So busy that I didn't even get to see my family for Easter.  But I didn't want to miss out on all of the delicious chocolate fun, so I found this super fast, super easy cheesecake to make for myself.  No, I don't know how I'm going to finish all this myself, but stress eating is a thing.

Note: Don't put the extra decorative eggs on until the last minute - the shell will melt the longer it stays in the fridge.

Easter No-Bake Mini Egg Cheesecake
From Emma Duckworth Bakes blog

1 (14.1-ounce) package digestive biscuits (or graham crackers)
½ cup (1 stick) unsalted butter, melted
3 (8-ounce) packages cream cheese

2 cups heavy cream
1½ powdered sugar

2 teaspoons vanilla bean paste
½ teaspoon kosher salt
18 ounces Cadbury Mini Eggs

Line the base of a 9-inch springform pan with parchment paper. Add the digestive biscuits to the bowl of a food processor and pulse until the biscuits are crumbled finely. Pour in the melted butter and pulse again until the crumbs resemble wet sand.

Pour into prepared pan and refrigerate. Pour the biscuit crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compacted as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.
Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.

In a medium-sized bowl, add the cream cheese and using a stand mixer fitted with the paddle attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula. Into the cream cheese mixture, sift in the powdered icing sugar, and add vanilla bean paste and salt and beat on medium speed until smooth, creamy, and combined.

In a separate medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold through with a rubber spatula until fully combined. Take care not to deflate all the air in the whipped cream by over mixing.

Crush 12 ounces of the mini eggs, add to the filling and fold through with a rubber spatula until evenly distributed. Remove the biscuit crust from the refrigerator, or freezer, and pour the vanilla cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top. Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours, but recommended to leave it overnight. This gives it the best chance to firm up.

Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully. Slide the base onto your serving plate.
Decorate with the remaining 6 ounces of the mini eggs, chocolate shavings (optional), and edible flowers (optional).