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No Bake Easter Egg Cheesecake

A decadent no bake easter egg cheesecake provides a smooth, velvety texture that contrasts beautifully with the crunch of chocolate candy shells.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12
Calories: 510
Ingredients Method

Ingredients
  

  • 150 g digestive biscuits finely crushed
  • 75 g unsalted butter melted
  • 300 g full-fat cream cheese softened to room temperature
  • 100 g icing sugar sifted
  • 1 teaspoon vanilla bean paste
  • 200 ml double cream chilled
  • 150 g milk chocolate mini eggs roughly chopped
  • 100 g whole chocolate mini eggs for decoration

Method
 

  1. Line the base of your springform tin with parchment paper to ensure easy removal later.
  2. Combine the crushed digestive biscuits and melted butter in a bowl, stirring until the mixture resembles wet sand.
  3. Press the biscuit mixture firmly into the bottom of the tin using the back of a spoon, creating an even layer, then chill in the fridge for 20 minutes.
  4. In a large bowl, beat the softened cream cheese, icing sugar, and vanilla bean paste together until completely smooth and free of lumps.
  5. In a separate bowl, whip the double cream until it forms soft peaks, being careful not to over-whip into butter.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible.
  7. Fold the chopped mini eggs into the cheesecake batter until evenly distributed.
  8. Pour the mixture over the chilled biscuit base, smoothing the top with your spatula.
  9. Refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is firmly set.
  10. Remove the sides of the tin carefully and decorate the top with the remaining whole mini eggs before serving.