Vanilla and mini egg cheesecake with added kinder EXPLOSION

This is such a delicious pudding…if I don’t say so myself. It is also such a simple recipe! I had a fantastic helping hand in the form of Emily Stannard, who is a baking extraordinaire and I recommend making this with a friend – its so FUN.

Ingredients:

1. Schar Gluten free digestives – 1 small packet

2. Gluten Free Cornflakes – 2 cups

3. 75g of butter and a little extra just in case.

4. 500g of mascarpone or creme cheese

5. 100g icing sugar

6. 1 teaspoon of vanilla extract

7. 1 bag of mini eggs

8. 1 box of kinder surprise eggs.

9. 200g of double cream

10. Find yourself a 8cm spring base cake tin.

11. Put Schar GF biscuits or GF cornflakes into a sandwich bag and mash up until small breadcrumb like pieces. I used cornflakes but I am going to try digestives next time. Mix these in with 75g of butter until all one texture. Line the bottom of the cake tin. I used a potato masher to compact it all down. Put in the freezer to set.

3. Put the creme cheese or mascarpone – I would recommend mascarpone….because I am in love with it…into a mixing bowl, add icing sugar and vanilla extract – mix it with a hand whisk. Add the double cream and mix it again.

4. Stir in the crushed mini eggs. Note to self and you: use a rolling pin and don’t swing the bag round hitting the side like a crazy lady. Will not work and mini eggs go everywhere.

5. Put mixture into tin on top of crust and smooth off all the edges and the top to make it neat. Pop in freezer for 10 mins.

6. Take out and arrange the kinder eggs on the top. Why not use the toys too?! Look at mine above for inspo.

7. Eat the other kinder eggs. GO on.

8. Enjoy. Keep this in the fridge.