Indulge in a delicious gluten-free mini eggs Easter cheesecake with this simple recipe! Perfect for a festive treat this holiday season.
Indulge in a Delicious and Allergy-Friendly Easter Treat!
Today we bring you an Easter gluten-free baking recipe that will surely delight your taste buds. With a crunchy base made of gluten-free biscuits, brown sugar, and butter, topped with a creamy filling of cream cheese, icing sugar, salt, and double cream, this dessert is a decadent treat for the holiday season.
To add a festive touch, decorate your creation with crushed Oreos and colorful mini eggs. Whether you have celiac disease or simply want to try a delicious gluten-free dessert, this recipe is a must-try for your Easter celebration. Don’t forget to share your pictures if you give this recipe a go!
Indulge in a guilt-free treat with our gluten-free Easter cheesecake recipe!
Hey everyone and welcome back to my channel gabab betic it’s almost Easter and I love Easter time because there’s so much nice chocolate that’s not normally out that I can have so for example mini eggs today I’m going to be making a gluten-free Mini Eggs cheesecake if you haven’t seen Mini Eggs I’m going to show you them later on in.
The video so you know what I’m talking about it’s so good it’s so nice for Easter it’s a nice big gluten-free dessert that you can share with everyone for Easter dinner hope you enjoyed the video if you do please give it a big thumbs up comment down below and subscribe if you’re new to the channel and let’s start.
Baking first we’re going to make the base for the cheesecake so I’m using these gluten-free digestives cuz theyve work really well so you want to make them into like a Crum likee consistency not too fine so basically I’m going to put them in here and Bash up the biscuits.
And then we’ll do the next part so here is my biscuits all crushed up ready to go what I’m actually going to do now is put some brown sugar in there too and all the other ingredients and quantities will be in the description down below and everything is gluten-free after I have my brown sugar.
In there I’ll just give it Little Mix make sure it’s all in together going to be mixing it now too because I’m about to add in my melted butter this is smelling so good what smells better than butter like greedy we will just mix this all together and this is going to be the base so everything you see in here now is the base for the cheesecake I’m so.
Excited to make this Easter cheesecake mini eggs are like my favorite thing and I kind of wish they were there all year round but maybe it’s good cuz I would just buy them all the time so I’ll give this a mix and then we’ll get our cheesecake pan here is my pan right here so it’s one of those that you can you know open it from the side to get the.
Cheesecake at the end so I’m just going to spoon this into the pan to make a nice even layer so I’m just going to first just get it all in there and then I’m just going to start working my way around and making a nice layer and making sure it’s all even so when that’s ready I’ll show you so look at that cheesecake base W with the sun.
Shining on it oh yeah that’s my jigs over there it looks so good so the next part right we’re going to stick this in the fridge and leave it cooling probably for about half an hour while we make the filling now we’re going to make our filling so I’ve got my Mixing Bowl here this is from my stand mixer let’s start on the filling while that cools on my.
Left here you will see I have a lot of cream cheese so like I said quantities in the description down below and I did get full flat cuz that’s supposed to make a more stable feeling so we’re going to go give it a go so I’m going to put this all into here okay so guys you want to see the hardest part about this baking oh it’s not that it’s.
Gluten-free at all that’s the easy part the hardest part is that I have a face here the whole time looking to get a bit of cream cheese wonder is this the equivalent for dogs of licking the bowl and sit sit sit I’ll just let her clean off this and we go on to the next part next I add in my icing sugar and this is going in my stand.
Mixer but it’s only going in for a very low time about 30 seconds on a medium speed so that’s 20 seconds and it’s going to be going straight back in what I’m going to do now is I’m just going to add in some cream all of the cream goes in and then I’m going to mix this for 2 minutes and it’s going to start to kind of thicken up get a bit stiff we don’t.
Want to over mix it so I have to be very careful of that we just want it to be thick and not runny like this at all so let’s give it a go so I just wanted to show you in the light it’s looking really good it’s a really good consistency but we need to make this a Mini Eggs cheesecake so I’m going to actually add Mini Eggs and another.
Ingredient okay first ingredient the Mini Eggs so I’m not sure where you’re watching this from but these are Cab’s Mini Eggs they only come out at Easter they’re absolutely amazing let me show you what they look like so they’re basically just little eggs and they’re made of milk chocolate and they taste amazing so we want the cheesecake to.
Obviously be Mini Eggs flavored I’m going to eat this one so what I’m going to do is I’m going to crush a few Lanas in now to investigate we’re going to crush up some of these and put it into our filling but I also feel like my filling could do with something else so I have a few glutenfree of Oreos left over so I’m going to crush.
Them up too and put them in the filling back to my good old friend the rolling pin they’re actually hard enough to break up so now I’m going to go pour these into our filling why does that look so good already and I broke up about four Oreos so they’re going in I only did four Oreos because sorry can you see Lana here she’s just.
Investigating all the time I didn’t want to overpower it too much I don’t even know if I’ll use it all but I’ll just use little sprinkle Oreos as well okay this is looking so good this is looking like the most unreal ice cream so I’m going to go mix it all in together and then we’re going to be actually nearly ready with our cheesecake face comes out.
Of the fridge been there for half an hour it’s looking nice and solid filling is ready here at the side this is how it’s looking kind of looks like no ice cream and easy partner we literally just spoon it on the top make a nice even layer and we’re be so close to putting it in the fridge then to set okay guys now the best part obviously decorating.
So I don’t know you can see my eggs here I don’t know if I wanted to put them all around I have three Oreos left over and you know what I think I’m going to bash them up again and make like a cookie Chrome for the top and then put the eggs on there so that’s what I’m going to do why does this looks so aesthetic with the eggs here the roller pin forget.
About the jigsaw over there but right this is the most fun part so you can feel free to decorate it any way you want you can just put little mini eggs all around it you can bash them up like I’m going to do let’s just see what happens this is looking so good but we need to let it set so I’m going to put.
It in the fridge I’m going to leave it overnight because I think that’s the best minimum 12 hours but definitely overnight if you can and I’ll catch up with you tomorrow and we’ll see how it looks and see how it tastes so it’s the next morning and here’s our cheesecake it’s looking good going to take off this now open it up and hopefully I’ll have a.
Really nice biscuit layer to show you oh my God look at that look at that layer I’m so happy with it it really really held together I cannot wait to try this okay so I’m going to go ahead and cut it I just want to give you a side angle while I cut let’s go straight in how is our base doing it’s defin all.
Together got a bit and just cut right down into the base oh my God the base is solid here we go woohoo let’s put our slice down hey let’s look at this while it’s cut look at those layers really really nice oh it looks so good so yeah the biscuit base is crumbly that is the warning because it is kind of going everywhere but I am.
Really happy with how it turned out and it is holding together there so here is my slice I’m so excited to try it you can see bits of the Oreo and bits of the mini egg in there go around the side and I know the base is crumbling a bit from the gluten-free biscuit but I think it held together pretty well in furnace I.
Probably could have cut it a bit better as well or use the cake slice thing that would have helped but let’s give this a taste time for the big taste test last an is here with me now so you might see her jumping up so let’s go nna let’s go and just get a whole bit together like we have here she is literally licking the tin so one big slice and then I need.
To take insulin for it oh D it I see why you were looking to T right I want to try it with the mini egg cuz this is what it’s all about the mini eggs that’s good okay I love it so this is really cream cheese heavy strong taste I like that but then you get kind of like little hints of.
Chocolate from the Oreos and crunchy bits from the Mini Eggs C it goes so well with the base so although my base is a bit crumbly maybe I could try a different type of gluten-free biscuit next time or I was thinking I could put maple syrup in it to help it bind more together but it actually it’s like it’s hard enough but it’s still soft so it.
Really goes with the creaminess of the feeling overall it’s really nice and I’m glad I made it and I have to leave now cuz Lana is literally licking crumbs off the ground which I don’t want her to have hope you enjoy my video if you do please give it a big thumbs up comment down below and subscribe to the Channel all ingredients.
And quantities in the description down below so be sure to check that out and yeah happy Easter I hope you get your hands on some Mini Eggs and I hope you have a really nice Easter and I’ll see you all in the next video a
