160gchocolate mini Easter eggs, or hollow chocolate Easter eggs
12ggelatine powder
Decorations (Optional)
40gdark chocolate, melted
Instructions
No-bake crust
Melt the butter in a mug in a microwave: reheat it in two 15-second intervals until completely melted. Leave to cool down to room temperature. Take the cream cheese out of the fridge and leave it to rest on a side for 1 hour.
Crush the biscuits: place them in a plastic bag, push all air out, and seal it. Crush the bag with biscuits by pressing a rolling pin on it. Crush until the texture resembles fine breadcrumbs.
Mix the crushed biscuits with the melted butter until everything is combined and starts to look like crumble. Line a springform cake tin with baking paper. Add the crumbly mixture and press it down so that it sticks to the bottom and on the sides of the cake tin (glass with a flat bottom is great help here). Place the cake tin with crust on a plate and transfer it into the fridge to rest for at least 1 hour.
Make the filling
Tip the cream cheese into a large mixing bowl and whisk with an electric whisker until smooth and fluffy. Add condensed milk and vanilla extract and whisk again until combined. Crush ⅓ of the chocolate eggs, and gently stir them into the mixture - using a rubber spatula.
Dissolve gelatine powder in hot water (following instructions on the packet). Once dissolved, add the liquid gelatine to the creamy cheese filling, and mix well using a spatula.
Pour the cheesecake filling into the cake tin with the chilled biscuit crust. Spread it evenly with a cake-decorating spatula, removing any large bubbles on the surface. Leave to set in the fridge for at least 6-8 hours or overnight. Decorate with some more crushed Easter eggs on top and serve.
Notes
Possible swaps:
classic digestive biscuits (1:1)
full-fat cheese (1:1)
double cream (heavy cream; 1:1)
lemon zest and lemon juice from 1 lemon instead of vanilla extract
maple syrup, or sweetener (if needed)
toppings - any chocolate or other chocolate confectionery product (KitKat, Maltesers, Smarties, etc).
Notes:When using both full-fat cheese and lemon juice, no need to add gelatine.Ideally leave to rest (chill) overnight.This cheesecake can be frozen after being chilled for at least 6 hours.