Description
This creamy and colorful no-bake Easter cheesecake combines a sweet biscuit crust with a light vanilla cream cheese filling folded with crushed Cadbury Mini Eggs, making it a festive and easy dessert.
Ingredients
Units
Scale
Crust
- 300 g digestive biscuits
- 115 g unsalted butter, melted
Filling
- 680 g full-fat cream cheese
- 480 ml double cream (heavy cream)
- 180 g powdered icing sugar
- 2 tsp vanilla bean paste
- 1/2 tsp fine salt
- 400 g Cadbury Mini Eggs, divided
Instructions
- Prepare the crust: Line a 23 cm springform pan with parchment. Crush digestive biscuits into fine crumbs and mix with melted butter until the texture resembles wet sand. Press firmly into the base and up the sides of the pan and chill.
- Make the filling: Beat cream cheese until smooth. In a separate bowl whip cold double cream to stiff peaks. Add powdered sugar, vanilla, and salt to the cream cheese and mix until smooth, then fold in the whipped cream.
- Add Mini Eggs: Crush two thirds of the Mini Eggs and fold into the cheesecake filling. Pour filling over the chilled crust, smooth the top, cover tightly, and refrigerate for at least 6 hours or overnight.
- Decorate and serve: Remove from the pan and decorate with the remaining whole Mini Eggs and optional chocolate shavings before serving.
Notes
- Pat tub cream cheese with paper towels to remove extra moisture.
- Crush Mini Eggs finely to avoid tearing the filling.
- Use a hot knife for clean slices.
