Easter no-bake cheesecake treat (Print Version)
# Ingredients:
→ For the biscuit base
01 -
300g digestive biscuits, crushed
02 -
135g butter or baking spread, melted
→ For the cheesecake filling
03 -
750g full fat cream cheese
04 -
125g icing sugar
05 -
2 tsp vanilla extract
06 -
300ml double cream
07 -
350g Mini Eggs, crushed
→ For decoration
08 -
200ml double cream
09 -
1 tsp vanilla extract
10 -
1 tbsp icing sugar
11 -
55g Mini Eggs, whole
12 -
100g Mini Eggs, crushed
# Instructions:
01 -
Blitz the digestive biscuits into fine crumbs using a food processor. If you don't have one, gently crush them with a rolling pin in a bowl or freezer bag until finely ground.
02 -
Mix the melted butter thoroughly into the biscuit crumbs until evenly combined. Press this mixture firmly into the bottom of a 23cm springform tin to create an even base.
03 -
Place the tin in the fridge for about 30 minutes to allow the base to set properly before adding the filling.
04 -
In a large bowl, beat together the cream cheese, vanilla extract, and icing sugar using a food mixer with a whisk attachment or an electric hand whisk until completely smooth with no lumps remaining.
05 -
Pour in the double cream and continue whisking until the mixture becomes very thick and holds its shape well. You'll know it's ready when you can scoop some up with your spatula and it needs a tap or slight flick to fall off.
06 -
Gently fold in the crushed Mini Eggs until evenly distributed throughout the creamy mixture.
07 -
Spoon the filling onto the chilled biscuit base and smooth the top with a spatula. Refrigerate overnight, or for at least 4 hours, until completely set.
08 -
Carefully remove the cheesecake from the springform tin and place on your serving plate. For a neater finish, smooth the sides with a warm butter knife if needed.
09 -
Whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. Pipe swirls all around the edge of the cheesecake. Place whole Mini Eggs on top of the cream swirls and scatter crushed Mini Eggs in the center.
10 -
Serve immediately! Store any leftovers in the fridge and enjoy within 2-3 days.
# Notes:
01 -
For the best results, it's essential to use full-fat cream cheese and double cream (48% fat content) to ensure the cheesecake sets properly.
02 -
Philadelphia cream cheese works best for no-bake cheesecakes as it's thicker and higher quality, though supermarket brands can work well too.
03 -
If you're in the US, Graham crackers make a good substitute for digestive biscuits.
04 -
Using baking spread instead of butter for the base makes the cheesecake easier to remove from the tin.
05 -
For accurate measurements, weighing ingredients with digital kitchen scales is highly recommended.