This easy no bake Easter cheesecake is packed full of everyone’s favourite Easter chocolates – it’s perfect for an Easter Sunday celebration!
If you and your family love chocolate (who doesn’t right??) then this is the cheesecake for you!
I’ve taken the base of my fail proof no bake cheesecake recipe and packed it full of Easter chocolate. I probably couldn’t have got anymore chocolate in if I tried!
If you’ve visited this blog before, you’ll probably know that I LOVE it when all the Easter chocolate begins to appear in the shops – any excuse to make my mini egg blondies, mini egg cookies, mini egg rocky road and this divine chocolate Easter fridge cake!
So I guess it was only a matter of time before I made an Easter cheesecake…
why you’ll love this easter cheesecake recipe
- It’s so easy to make – and being no bake, all the setting is done in the fridge!
- You can make it in advance if you want to get ahead of time
- Did I mention all the Easter chocolate?? I used mini eggs, mini creme eggs, Daim eggs, Galaxy golden enchanted eggs and Malteser bunnies. I also use the Galaxy eggs in this giant Easter cookie cake.
- You’ll need a 20cm springform cake tin – preferably one with a loose bottom. This will make your life much easier later on when you need to unmould your cheesecake.
- A long handled palette knife to release the cheesecake from the bottom of the pan – it’s not exactly essential, but I find this prevents you from losing half the biscuit base!
Can I use whatever Easter chocolate I like to make this recipe?
t’s not that easy to cut mini eggs without them pinging all over the place, so I just take the unopened bag and give it a bash with a rolling pin. Very theraputic!
- 150g soft butter
- 300g malted milk or digestive biscuits, crushed to fine crumbs
- 500g full fat cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 75g icing sugar, sifted
- 280g various Easter chocolates - I used mini eggs, Daim eggs, Galaxy enchanted eggs and mini creme eggs.
- FOR THE TOPPING and decoration:
- 200ml double cream
- More Easter chocolates - pile on as many sweets as you dare!
- Melt the butter in a large saucepan over a low heat. Once the butter has melted, remove from the heat and tip in the crushed biscuits, stirring well to mix until all the biscuits are coated in melted butter.
- Tip the crumbs into a 20cm springform cake tin with a loose bottom. Using your hands or the back of a spoon, press down evenly to form a base. Place in the fridge to firm up while you make the cheesecake filling.
- Place the cream cheese in a large mixing bowl and beat for a couple of minutes until smooth and lump free. Add the vanilla extract and icing sugar and beat again until smooth.
- In a separate bowl, lightly whip the double cream to very soft peaks. Using a rubber spatula, fold the lightly whipped cream into the cream cheese mixture until evenly incorporated. Roughly chop up your mini egg chocolates (you may wonder why they need cut but trust me, it will be much easier to slice into the cheesecake later! I give the mini eggs a little bash with a rolling pin in the unopened bag) and fold into the cream cheese.
- Pour the cheesecake filling all over the chilled biscuit base and smooth the top. Place in the fridge (cover the whole thing with a double layer of cling film) and leave to set for at least 6 hours or overnight.
- When you're ready to serve the cheesecake, lightly whip the double cream for the topping and pipe little rosettes all over the edge. Now it's time to go wild with the Easter chocolates! Pile them high or you might want to be a little more understated....I'll leave that up to you!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 48gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 170mgSodium: 321mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 9g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.