1-First step: Make the biscuit base Start by crushing 280 grams of digestive biscuits into fine crumbs. You can do this in a food processor or by placing them in a sealed bag and rolling over them with a rolling pin. Mix the crumbs with 140 grams of melted unsalted butter until every crumb looks coated and slightly damp. Press the mixture firmly into a 7-inch tin. A springform tin works especially well because it makes removal much easier later. Use the back of a spoon or the bottom of a glass to pack it down evenly, then place the tin in the fridge to chill while you prepare the filling.

2-Second step: Prepare the Mini Eggs Take 360 grams of mini eggs and chop them in half. This gives you plenty of chocolate pieces throughout the filling without making it too heavy. Keep the remaining 270 grams aside for decoration, and do not chop those unless you want a more rustic look on top. If you want a smoother bite, you can chop some of the eggs more finely and leave others in larger pieces. That gives the cheesecake a nice mix of crunch and soft chocolate texture.

3-Third step: Whip the cream Pour 600 milliliters of double cream into a cold bowl and whip it straight from the fridge. Beat it until it holds soft peaks, then keep going until it is thick enough to hold its shape like ice cream. This is one of the most important parts of the recipe because the whipped cream helps the cheesecake set. The cream should be thick, fluffy, and stable. If you lift the beaters, it should hold its shape without sliding back into the bowl.

4-Fourth step: Mix the filling In a large bowl, combine the whipped cream with 140 grams of sifted icing sugar, the two tubs of full-fat cream cheese, and the juice of half a lemon. Stir gently at first, then mix until smooth and creamy. Folding the mixture together carefully helps keep the filling light. Once the base is smooth, fold in the chopped Mini Eggs. Mix just enough to spread them evenly through the cheesecake filling. Overmixing can knock the air out of the cream, so keep it light and gentle.

5-Fifth step: Assemble the cheesecake Spoon the filling onto the chilled biscuit base and spread it out evenly with a spatula. Smooth the top, but do not worry if it is not perfect because the decoration will cover most of it anyway. Place the cheesecake back in the fridge for at least 3 hours, or overnight if you have time. That longer chill is worth it. According to food safety advice from the Food Standards Agency, chilled dairy desserts should be stored properly in the fridge, and this recipe is at its best when it stays cold and set before serving.

6-Final step: Decorate and serve When the cheesecake feels set, remove it carefully from the tin. If you are using a springform tin, run a warm knife around the edge first for a cleaner release. Top the cheesecake with reserved whipped cream if you would like a little extra flourish, then finish with the remaining mini eggs. The ideal texture is sliceable like room temperature butter. It should quiver slightly when you move it, but it should not wobble. That is the sweet spot for this No Bake Mini Egg Cheesecake.