This no-bake Easter cheesecake requires just seven ingredients
Cheesecakes are a scrumptious dessert choice, though they can appear daunting to prepare. With a plethora of recipes available online, it’s challenging to discern which ones truly deliver. Fortunately, my recipe is fail-safe and consistently successful.
Every Easter, I whip up a cheesecake using this straightforward yet delectable recipe. It incorporates Cadbury’s Mini Eggs for an added burst of flavour and texture. Plus, it’s a no-bake recipe that requires only time in the fridge to set before you can indulge.
Ingredients:
For the base:
280g digestive biscuits140g unsalted butter, melted
For the filling:
280g mini eggs, crushed600ml double cream140g icing sugar, sifted550g full-fat cream cheeseJuice of half a lemon
To decorate:
74g mini eggs, optional
Method:
Begin by crushing the digestive biscuits and combining them with the unsalted butter to create a crumbly mixture.
Once mixed, press this into a 7″ loose-bottomed tin and place it in the fridge to set while you prepare the filling.
For the filling, start by whipping the cream until soft peaks form, then add the sifted icing sugar, cream cheese, lemon juice, and crushed mini eggs.
Blend together until combined, then spoon this mixture into the tin atop the biscuit base.Level the top with a spoon and refrigerate for at least four hours.
Once set, remove from the tin and garnish as desired. I usually sprinkle some mini eggs on top, but you could also add whipped cream and chocolate.
This cheesecake is undoubtedly the most delicious I’ve ever tasted, boasting a silky texture and superb flavour.
Moreover, it’s incredibly easy to make, requiring just a handful of ingredients. You can also customise the quantity of mini eggs to your liking.
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