Easter Egg Cheesecake
A no-bake easter egg cheesecake, filled with a rich cocoa digestive base, a tasty cheesecake filling and decorated with fun easter chocolates.
Ingredients
The Base
- 85 g Digestive Biscuits Approximately 6 Biscuits
- 50 g Butter (Melted)
- 10 g Cocoa Powder
The Filling
- 270 g Cream Cheese
- 30 g Icing Sugar
- 50 ml Double Cream
To Decorate
- 90 g Mini Eggs
- 4 Malteser Chocolate Bunnies
- 50 g Melted Milk Chocolate
Instructions
- With a warm sharp knife gently cut the easter egg in half by scoring around the seamline.To heat the knife, I like to dip it in hot boiled water wiping it dry before scoring each time.
- Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs. You can also use a food processor or break the biscuits with your hands.
- Place the digestive crumbs into a mixing bowl, add cocoa powder and mix together until evenly distributed.
- Melt the butter in the microwave and add to the digestive crumbs and cocoa powder mixture. Mix until combined. Then spoon the base mixture into the cheesecake, split evenly between 4 halves.
- With the back of a small spoon or using your thumb, press down gently so that the base is compressed. Then place in the fridge to chill whilst you make the filling.
- Add the double cream, icing sugar and cream cheese into a large mixing bowl and whisk until thickened.
- Gently spoon the cheesecake filling into the easter egg and smooth over with an offset pallet knife. Place in the fridge for 2 hours, then decorate once set.
- To decorate, melt milk chocolate in the microwave. Stick a Malteser bunny in the middle, drizzle with melted chocolate and finish with a couple mini eggs.
Video
Nutrition
Calories: 635kcalCarbohydrates: 36gProtein: 7gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 117mgSodium: 412mgPotassium: 209mgFiber: 2gSugar: 23gVitamin A: 1392IUVitamin C: 1mgCalcium: 90mgIron: 2mg
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