No bake Easter egg cheesecake
The Easter egg cheesecake is one of our favourite cheesecakes and it’s a perfect solution for Easter as the name suggests because it has Easter chocolate eggs both on top and in the batter.
Ingredients
- 300 grams digestive biscuits
- 150 grams unsalted butter melted
- 600 grams mini chocolate eggs
- 600 milliliters whipping cream
- 140 grams powdered sugar
- 560 grams cream cheese
- Juice of half a lemon
Instructions
- Crush the biscuits into very small crumbs and mix in the melted butter.
- Pour the mixture into a 20cm springform pan and press firmly. Set aside.
- Chop the 350g of the chocolate eggs in half.
- Whip the cream. You will need 550ml of cream to whip for this step. The rest you will need when decorating.
- Combine the whipped cream, powdered sugar, cream cheese, lemon juice and chopped eggs. Fold in all the ingredients gently until well combined.
- Pour into the tray on top of the biscuit base. Flatten the top.
- Refrigerate until firm. Two to three hours minimum but preferably overnight.
- Use a knife to remove the cheesecake from the pan.
- Chop the remaining 250g of chocolate eggs. Crush some into small pieces and chop the rest in half.
- Add the whipped cream in a pile on top of the cheesecake and cover the pile with the chopped chocolate eggs.
Notes
- Use a cream that has more than 40% fat for best results.
- We used full fat Philadelphia as a cheese.
Caution
Nutritional information shall not be used for medical reasons.
Tried this recipe?Let us know how it was!
