Easter Egg Cheesecake

Looking for a delightful way to use up those leftover Easter eggs?

Make a no-bake vanilla cheesecake and mix in those chocolate treats for a delicious twist. For optimal deliciousness, let the cheesecake set by chilling it overnight.

Ingredients

• butter for the tin
• 200g biscuits for the base – digestives work best
• 80g melted and unsalted butter
• 200g-250g leftover Easter eggs
• 500g soft cheese
• 100g icing sugar
• 1 teaspoon vanilla paste or essence
• 450g double cream

Method

1. Begin by greasing a 20cm tin and lining it with parchment.
2. Crush digestive biscuits finely and mix with melted butter to form the base, then chill for an hour or two.
3. Mix soft cheese with sugar and vanilla.
4. Whip double cream in a separate bowl until stiff.
5. Combine cheese and sugar mix with whipped double cream, then add the left over chocolate.
6. Spread over the biscuit base and let it set overnight.
7. Garnish the cheesecake with more chocolate before serving.

Changes

• Try peeling the chocolate to give more of a professional look – but it will take longer and taste the same.
• This recipe doesn’t need to be exact, don’t have the full amount of soft cheese? Add more cream. Play around.