Looking for something sweet to serve this spring? Whether you’re hosting an Easter get together or simply fancy a little something to enjoy with a cup of tea, this cheesecake is sure to hit the spot. Creamy, light, and packed with crushed mini eggs, it’s topped with a drizzle of melted chocolate and more mini eggs, making it just as lovely to look at as it is to tuck into. And the best part? It’s a no-bake recipe, leaving you more time to soak up the spring sunshine and less time tied to the kitchen. Please note that this recipe is inspired by Janes Pattiserie.
1. MAKE THE BASE - Begin by crushing the digestive biscuits until you have fine crumbly pieces. Melt the butter and stir it into the biscuit crumbs until they’re well combined. Press the mixture firmly into the base of your tin, smoothing it out evenly. Pop the tin in the fridge to chill while you prepare the filling.
2. PREPARE THE FILLING - In a large bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth and creamy. Gradually pour in the double cream and continue to mix until the filling thickens and holds its shape. Gently fold in the crushed mini eggs. Spread the filling over your biscuit base, smoothing it out evenly. Leave the cheesecake in the fridge to set overnight, or for at least 6 hours.
3. DECORATE - Once set, carefully remove the cheesecake from the tin. Drizzle over the melted milk chocolate and decorate with whipped cream and a generous scattering of mini eggs for a finishing touch.
This recipe is inspired by Janes Pattiserie, click here to take a look at her recipe.
A big thank you to Mollie at @molliej_bakes for baking this cheesecake for us.
Serve up something delicious with our gorgeous collection of bakeware. Click here to take a look.