Description
This Easter Cheesecake is a festive, no-bake dessert featuring a creamy almond spread cheesecake filling on a buttery biscuit base, studded with colorful chocolate mini eggs and topped with chocolate decorations and shredded wheat for a playful Easter touch.
Ingredients
Units
Scale
- 530 g cream cheese
- 100 g icing sugar
- 270 ml whippable double cream (plant-based optional)
- 300 g biscuits of choice
- 150 g unsalted butter
- 225 g chocolate 'mini eggs', crushed
- 50 g chocolate (for decoration)
- 2 shredded wheat (for decoration)
- 75 g chocolate 'mini eggs' (for decoration)
Instructions
- Crush the biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the base of a springform pan to form the crust. Chill in the fridge for 10-15 minutes.
- In a large mixing bowl, beat the cream cheese and icing sugar until smooth.
- Whip the double cream until soft peaks form, then fold gently into the cream cheese mixture until smooth and creamy.
- Fold in crushed chocolate mini eggs for a festive touch.
- Pour the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Decorate with melted chocolate drizzles, shredded wheat, and additional chocolate mini eggs before serving.
Notes
- Ensure cream cheese and double cream are at room temperature for smooth blending.
- Use any favorite biscuit for the base; digestive biscuits or graham crackers work well.
- Decorations can be customized with Easter-themed candies or sprinkles.
- Keep refrigerated until serving; best enjoyed within 2 days.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg