Description
A creamy, crunchy cheesecake filled with mini chocolate eggs, perfect for festive gatherings.
Ingredients
Scale
- 250g digestive biscuits (or graham crackers)
- 100g melted butter
- Pinch of salt
- 600g cream cheese (full fat preferred)
- 120g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream
- 200g mini chocolate eggs (plus extra for topping)
- Optional: melted chocolate, whipped cream, extra crushed biscuits
Instructions
- Make the crust by crushing the biscuits until sandy, then stir in melted butter and salt. Press into the bottom of a springform pan and refrigerate.
- Whip the heavy cream until it holds soft peaks.
- Mix the cream cheese, powdered sugar, and vanilla until smooth and lump-free.
- Combine gently by folding the whipped cream into the cream cheese mixture.
- Add roughly chopped mini chocolate eggs to the filling.
- Chill the mixture on the crust for at least 6 hours, preferably overnight.
- Decorate before serving with extra mini eggs, melted chocolate, or whipped cream.
Notes
Be sure to use room temperature cream cheese and pack the crust firmly for the best texture. Taste the filling before adding eggs to adjust sweetness if necessary.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Easter, cheesecake, dessert, no-bake, festive