Easter sweet treat to make at your Willerby

27 March 2024

There’s nothing better than an Easter weekend spent in your holiday home with the family making memories and doing things you love together. Owning a holiday home is perfect for anyone with all different interests including walking, golfing, cooking, fishing, or just simply chilling out and spending time with family and loved ones.

Our wide range of models all have fully equipped kitchens varying in size, perfect for cooking and baking. Some of our stand out kitchens include the Gainsborough, Dorchester, Astoria and Vogue, all with their own styles and layouts but all the space you need to get creative in the kitchen whilst you're on holiday.

If your hobby is escaping to the kitchen and trying different recipes, this blog is perfect for you, and it’s great even for those of you who aren’t an expert in the kitchen. This Mini Egg cheesecake is the perfect sweet treat to enjoy after a busy fun filled-day on holiday. Read on to find exactly what you need and how to create this great Easter treat.

Ingredients

For the base
300g Digestive biscuits
135g melted butter

For the filling
750g Full fat cream cheese
125g Icing sugar
2 tsp Vanilla extract
300ml Double cream
350g Mini Eggs

Instructions

  1. Crush up your digestive biscuits by placing them in a freezer bag and using a rolling pin to roll over the bag and break up the biscuits.
  2. Place your butter in a microwavable bowl and melt the butter in the microwave
  3. Pour the crushed up biscuits and melted butter into a bowl and mix together.
  4. Line a loose bottomed cake tin with baking paper and lightly grease the sides and pour the base mixture into the cake tin. Make sure to press down the mixture firmly with the back of a spoon and then place the base in the fridge and allow time for it to chill.
  5. Mix together your cream cheese, icing sugar and the vanilla extract until the mixture is smooth.
  6. Then add in the double cream and mix in until it is thick.
  7. When your mixture is ready add in the crushed mini eggs.
  8. Put the cheesecake filling into the tin with the biscuit base and smoothen it down.
  9. Place the cheesecake in the fridge for at least 4 hours or overnight.
  10. Serve up your cheesecake after a fun-filled day and enjoy it in your holiday home with the family!

We’d love to see if you make this Mini Egg cheesecake, be sure to send us some photos to marketing@willerby.com if you do!

Lifestyle