Easter Cheesecake

Easter is a time where we always overindulge and have a house full of chocolate (in my case anyway....). This is a delicious recipe for a no bake cheesecake that will use up some of that excess Easter chocolate. I originally intended this to be just a mini egg cheesecake however when I was home a few weeks ago I saw a mixed pack of Cadbury's Creme and Cadbury's Caramel eggs and I just couldn't resist them! I also like to bring back chocolate's that I can't get in Denmark so when I do bake for my friends they get to try all the stuff I loved when growing up (and continued loving as an adult!). I love baking with mini eggs at Easter because the pastel colours make everything so pretty and festive. I actually used M&M mini eggs in this recipe-simply because I had already used my supply of Cadbury's mini eggs in an Easter flapjack recipe earlier this week (see my Instagram for that one), but they look equally pretty.

As a no bake cheesecake this recipe is fool-proof and so quick and easy to make. The hardest part is leaving it overnight in the fridge without being temped to dig in! If you succeed however, you will have a fitting centrepiece for your Easter table.

I hope you enjoy the recipe, remember to leave comments on how it turned out (on here or by tagging me on Instagram), I love to see how your recipes turned out!

Happy baking, and have a wonderful Easter!

Serves: 12-16 people

Time: 9-13 hours: 1 hour prep + overnight setting time

Ingredients:

200 g crushed digestive biscuits

95g butter

600 g cream cheese

250 ml double cream

100 g icing sugar (aka confectioner's or powdered sugar)

Squeeze lemon juice

2 tsp vanilla essence

1 packet mini eggs crushed (130g)- you can set a few aside for decoration first

Mixed pack of 10 Cadbury's caramel and creme eggs (optional)

Method:

1. Melt the butter and combine with the crushed digestive biscuits

2. Spread evenly across the base of a lined springform cake tin and leave in the fridge while you make the filling

3. Whisk together the cream cheese, icing sugar, lemon and vanilla

4. In a separate bowl, whisk the double cream to stiff peaks and fold into the cream cheese mixture

5. Set a few mini eggs aside for decorating and roughly smash the remaining mini eggs and fold into the cheesecake.

6. Put in the fridge and leave to set overnight

7. To decorate, cut the big Cadbury's caramel and Creme eggs in half if you are using them (you should only need 3 of each), and put around the side, alternating the order. Sprinkle or heap your mini eggs in the middle and you are ready to serve!