Mini egg cheesecake | Slimming World Weblog

Easter simply isn’t Easter with out chocolate eggs, and there’s no have to miss out on a tasty deal with. This creamy cheesecake has a crunchy biscuit base and a sprinkling of mini eggs to make your Sunday celebration all of the sweeter.  

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Slimming World mini egg cheesecake recipe 

serves 10 
6 Syns per slice 
takes 15 minutes to make (plus 4 hours 15 minutes chilling time) 

What you want: 

10 digestive biscuits  
50g low-fat unfold  
low-calorie cooking spray 
4 sheets leaf gelatine  
600g fat-free pure Greek yogurt  
150g extra-light plain mushy cheese   
1 tsp vanilla extract  
2 stage tbsp sweetener granules  
10g milk chocolate, grated or finely chopped 
10 Cadbury Mini Eggs, roughly crushed or chopped 

What you do: 

1. Line the bottom of a 20cm non-stick loose-bottomed tin with baking paper. Put the biscuits in a sealable meals bag, seal and bash with a rolling pin to make nice crumbs. Or you may put the biscuits in your meals processor and blitz.  

2. Soften the unfold in a small, non-stick saucepan over a low warmth, then stir within the biscuit crumbs. Spritz the tin with low-calorie cooking spray, then spoon the crumbs into the tin and, utilizing the again of the spoon, press them all the way down to cowl the bottom evenly. Chill within the freezer for quarter-hour, or within the fridge for half-hour.  

3. In the meantime, soak the gelatine in a bowl of chilly water for five minutes, or till softened. Take away the gelatine, squeeze out any extra water and put it in a small non-stick saucepan with 200g of the yogurt. Stir repeatedly over a low warmth for 1-2 minutes, till the gelatine has melted into the yogurt. Depart to chill.  

4. Put the remaining yogurt, mushy cheese, vanilla extract and sweetener in a big mixing bowl. Add the gelatine combination and beat every little thing collectively till well-combined and clean. Stir within the grated chocolate, then spoon the combination over the biscuit base and clean the highest. Chill for a minimum of 4 hours, or in a single day if attainable.  

5. Rigorously take away the cheesecake from the tin, discarding the baking paper, and put it on a serving plate or cake stand. Evenly scatter over the mini egg items and reduce into 10 equal slices to serve. 

Recipe tip: You may make the cheesecake as much as 24 hours forward. Preserve it within the fridge and solely prime it with the mini egg items if you’re able to serve. 

Be part of Slimming World for a scrumptious Easter

There’s a basketful of sensible Easter-themed concepts over on the Slimming World web site this week. Members can hop on to the web site and chick out… 
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