No Bake Easter Cheesecake
Choc-full (pardon the pun) of mini Easter eggs, this cheesecake is a the perfect for sharing with family and friends.
How long will it take?
3 ½ hours
What’s the serving size?
Serves 10
What do I need?
- 300 g plain sweet biscuits
- 160 g unsalted butter, melted
- 650 g mini Easter eggs, divided
- 600 mL thickened cream
- 150 g icing sugar
- 560 g cream cheese
- Juice of ½ lemon
How do I make it?
- Blitz biscuits in a food processor to a fine crumb. Add melted butter and mix to combine. Press into the base of an 18-centimetre springform pan.
- Take half the mini eggs and roughly chop.
- Whip cream to soft peak stage. Remove a third of a cup of the whipped cream and set aside in the fridge. Add icing sugar, cream cheese, lemon juice, and chopped eggs to the remaining whipped cream and fold to combine.
- Spoon mixture over the top of the prepared biscuit base, flattening the top. Refrigerate for at least 3 hours, preferably overnight.
- To serve, spread reserved whipped cream over top of cheesecake and cover with the remaining mini eggs.
